bunyan's diabetic baked vanilla custard
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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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yield
10 serving(s)
prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
Ingredients For bunyan's diabetic baked vanilla custard
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1 qt2% milk
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6 lgeggs
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9 Tbspsplenda/sugar blend
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2 1/2 tsppure vanilla extract
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1/4 tspsea salt
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sliced fresh fruit (optional)
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fresh mint (optional)
How To Make bunyan's diabetic baked vanilla custard
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1Crank the oven to 325
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2Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
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3Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
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4VERY SLOWLY!!! Beat in the hot milk, make sure you don't add the milk too fast or you'll cook the eggs, NO BUENO!
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5Pour the mixture into 10, 6 oz ramekins
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6Arrange the ramekins in a roasting pan
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7Add 1" of hot water to the roasting pan
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8Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
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9Take the ramekins out of the roasting pan, and put them on a wire rack to cool, allow them to cool to room temp
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10Cover & stick them in the fridge overnight
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11Serve them plain, or with the sliced fruit or mint
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