Bunyan's Diabetic Baked Vanilla Custard

Bunyan's Diabetic Baked Vanilla Custard Recipe

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Paul Bushay


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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15 Min
1 Hr 5 Min


1 qt
2% milk
6 large
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


  • 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

Printable Recipe Card

About Bunyan's Diabetic Baked Vanilla Custard

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