Diabetic (but yummy) egg custard

Diabetic (but Yummy) Egg Custard Recipe

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Cathy Jacobson


I love custard or creme brule', but needed to find a way to make it diabetic friendly. This is terrific. We eat it on the run for breakfast, and for a dessert for dinner. Even my family loves it!

★★★★★ 2 votes
15 Min
1 Hr


1/2 c
splenda or artificial sweetnre
1 1/2 c
skim or 1% milk
whole eggs medium or large
2 tsp
1 tsp


1Warm oven for 325 degrees
2With non-stick spray, spray 4-6 ounce ramkins completely
3Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
4Add vanilla and cinnamon to mixture and mix in.
5Fill ramakins with 1/2 cup of mixture. Place ramakins in glass cake pan. Fill cake pan with enough water to come 1/2 inch below top of ramakins for a warm bath.
6Place cake pan in oven. Bake with for 1 hour or until egg mixture is set, when knife comes out clean in test of all ramakins. Remove from cake pan immediately a let set until cool. Place covered ramakins in refrigerator until ready to serve. Cover with plastic wrap to keep from forming crust.
7Serve warm or cold. I serve it with caramel ice cream topping
or melted jam or preserves on top.

About Diabetic (but yummy) egg custard

Course/Dish: Other Breakfast, Puddings
Other Tag: Quick & Easy