Bunyan's Diabetic Baked Vanilla Custard Recipe

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Bunyan's Diabetic Baked Vanilla Custard

Paul Bushay

By
@chefbunyan

Another recipe from my youth! Mom waited till I had a pretty good grasp on cooking basics before she taught me this one. It's been tweeked from the original to make it diabetic


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Serves:

10

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

1 qt
2% milk
6 large
eggs
9 Tbsp
splenda/sugar blend
2 1/2 tsp
pure vanilla extract
1/4 tsp
sea salt
sliced fresh fruit (optional)
fresh mint (optional)

Directions Step-By-Step

1
Crank the oven to 325
2
Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
3
Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
4
VERY SLOWLY!!! Beat in the hot milk, make sure you don't add the milk too fast or you'll cook the eggs, NO BUENO!
5
Pour the mixture into 10, 6 oz ramekins
6
Arrange the ramekins in a roasting pan
7
Add 1" of hot water to the roasting pan
8
Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
9
Take the ramekins out of the roasting pan, and put them on a wire rack to cool, allow them to cool to room temp
10
Cover & stick them in the fridge overnight
11
Serve them plain, or with the sliced fruit or mint

About this Recipe

Course/Dish: Puddings
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Diabetic