Gently heat 1 cups of cream and the Splenda, stirring until Splenda is melted. This does not take long at all. Remove from heat.
Pour cream and Splenda mixture as well as remaining cup of cream into another container to cool down.
In large mixing bowl, add egg yolks, 1/2 cup of cream mixture, pinch of salt, and vanilla. Mix long enough to blend, but do not over mix. Add remaining cream mixture to mixer and blend.
Strain egg/cream/sugar mixture into large pitcher.
Preheat oven to 300°. Place custard cups into casserole dishes. Pour mixture into cups. Place casserole dishes on oven shelf. Pour water into casseroles until water level reaches about 2/3 height of custard cups.
Bake 30-35 minutes until set around edges but loose in the middle. Remove from oven and allow to cool to room temperature in water bath.
Refrigerate until served. Makes 12 servings
Prior to serving, sprinkle 1 teaspoon granulated sugar on surface of each custard. Use torch to melt sugar until lightly browned. Serve.