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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Rating:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Crank the oven to 325

2Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins

3Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth

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!

5Pour the mixture into 10, 6 oz ramekins

6Arrange the ramekins in a roasting pan

7Add 1" of hot water to the roasting pan

8Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean

9Take the ramekins out of the roasting pan, and put them on a wire rack to cool, allow them to cool to room temp

10Cover & stick them in the fridge overnight

11Serve them plain, or with the sliced fruit or mint

About this Recipe

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