1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar (Splenda)
Blueberry jam, Apricot preserves, or Orange Marmalade (low sugar)
6 eggs

Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
8 custard cups
Small nonreactive saucepan
A kettle boiling water
Whisk

Heat oven to 350 degrees F.
In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.

Next, place 1 to 2 tablespoons of fruit into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.

Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)

Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.

Cook for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, they are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.