Bunyan's Diabetic Baked Vanilla Custard

Name: Bunyan's Diabetic Baked Vanilla Custard
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
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)

Bunyan's Diabetic Baked Vanilla Custard Recipe

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By Paul Bushay
@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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

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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)

How to Make Bunyan's Diabetic Baked Vanilla Custard

Step-by-Step

Crank the oven to 325
Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
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!
Pour the mixture into 10, 6 oz ramekins
Arrange the ramekins in a roasting pan
Add 1" of hot water to the roasting pan
Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
Take the ramekins out of the roasting pan, and put them on a wire rack to cool, allow them to cool to room temp
Cover & stick them in the fridge overnight
Serve them plain, or with the sliced fruit or mint