Bunyan's Diabetic Baked Vanilla Custard

Bunyan's Diabetic Baked Vanilla Custard

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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


  1. Crank the oven to 325
  2. Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
  3. Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
  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!
  5. Pour the mixture into 10, 6 oz ramekins
  6. Arrange the ramekins in a roasting pan
  7. Add 1" of hot water to the roasting pan
  8. Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
  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
  10. Cover & stick them in the fridge overnight
  11. Serve 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

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