Diabetic (but Yummy) Egg Custard Recipe

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Diabetic (but yummy) egg custard

Cathy Jacobson

By
@teacherspet

I love custard or creme brule', but needed to find a way to make it diabetic friendly. This is terrific. We eat it on the run for breakfast, and for a dessert for dinner. Even my family loves it!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr

Ingredients

1/2 c
splenda or artificial sweetnre
1 1/2 c
skim or 1% milk
3
whole eggs medium or large
2 tsp
vanilla
1 tsp
cinnamon

Directions Step-By-Step

1
Warm oven for 325 degrees
2
With non-stick spray, spray 4-6 ounce ramkins completely
3
Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
4
Add vanilla and cinnamon to mixture and mix in.
5
Fill ramakins with 1/2 cup of mixture. Place ramakins in glass cake pan. Fill cake pan with enough water to come 1/2 inch below top of ramakins for a warm bath.
6
Place cake pan in oven. Bake with for 1 hour or until egg mixture is set, when knife comes out clean in test of all ramakins. Remove from cake pan immediately a let set until cool. Place covered ramakins in refrigerator until ready to serve. Cover with plastic wrap to keep from forming crust.
7
Serve warm or cold. I serve it with caramel ice cream topping
or melted jam or preserves on top.

About this Recipe

Course/Dish: Other Breakfast, Puddings
Other Tag: Quick & Easy