Bunyan's Diabetic Baked Vanilla Custard Recipe

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Bunyan's Diabetic Baked Vanilla Custard

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)


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

About this Recipe

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