Bunyan's Diabetic Baked Vanilla Custard
By
Paul Bushay
@chefbunyan
1
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:
10
Prep:
15 Min
Cook:
1 Hr 5 Min
Method:
Bake
Ingredients
-
1 qt2% milk
-
6 largeeggs
-
9 Tbspsplenda/sugar blend
-
2 1/2 tsppure vanilla extract
-
1/4 tspsea salt
-
·sliced fresh fruit (optional)
-
·fresh mint (optional)
How to Make Bunyan's Diabetic Baked Vanilla Custard
- 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
