bunyan's diabetic baked vanilla custard

How To Make bunyan's diabetic baked vanilla custard

• Step 1
  Crank the oven to 325
• Step 2
  Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
• Step 3
  Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
• Step 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!
• Step 5
  Pour the mixture into 10, 6 oz ramekins
• Step 6
  Arrange the ramekins in a roasting pan
• Step 7
  Add 1" of hot water to the roasting pan
• Step 8
  Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
• Step 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
• Step 10
  Cover & stick them in the fridge overnight
• Step 11
  Serve them plain, or with the sliced fruit or mint
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!