A simple, deliciously creamy dessert. You can lighten it up by using fat-free half and half, with decent results. I suspect it would also handle sugar substitute fairly well.
Or, live a little!
-2 c. half and half, divided
-1 envelope gelatin (.25 oz)
-1/4 c. sugar
-1 tsp. vanilla
1. Measure 1 cup of the half and half into a bowl and sprinkle over the gelatin, stir it in after a few minutes.
2. Separately, in a small pot, combine the remaining cup of half and half and sugar over med-low heat. Whisk until sugar dissolves, add the vanilla.
3. Take the pot off the heat. Slowly whisk in the gelatin-cream mixture.
4. Pour into 4 cups and refrigerate until set. You can serve in the cups or unmold.
This is especially nice accented with a berry or caramel sauce. You can pour a thin layer in each cup after the custard has somewhat set.