Ladyfinger Cream Sandwiches

• 1/4 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-3/4 cups 2% milk, divided
• 3 eggs
• 3/4 teaspoon vanilla extract
• 2 packages (3 ounces each) ladyfingers, split
• 2 teaspoons coarse sugar

1. In a small saucepan, combine the flour, sugar, sugar substitute, salt and 2-1/2 cups milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. In a small bowl, whisk 2 eggs. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate until chilled.
3. Place tops of ladyfingers on an ungreased
4. . In a small bowl, whisk remaining egg and milk; lightly brush over ladyfingers. Sprinkle with coarse sugar. Broil 4 in. from the heat for 1-2 minutes or until golden brown.
5. Spread custard over the bottoms of ladyfingers. Replace tops. Serve immediately. Refrigerate leftovers.

allpurpose, sugar, sugar substitute, salt, milk, eggs, vanilla, ladyfingers, coarse sugar

Taken from www.tasteofhome.com/recipes/ladyfinger-cream-sandwiches/ (may not work)