Diabetic (but yummy) egg custard

★★★★★ 2 Reviews
teacherspet avatar
By Cathy Jacobson
from Sioux Falls, SD

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!

serves 4
prep time 15 Min
cook time 1 Hr

Ingredients

  • 1/2 c
    splenda or artificial sweetnre
  • 1 1/2 c
    skim or 1% milk
  • 3
    whole eggs medium or large
  • 2 tsp
    vanilla
  • 1 tsp
    cinnamon
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How To Make

  • 1
    Warm oven for 325 degrees
  • 2
    With non-stick spray, spray 4-6 ounce ramkins completely
  • 3
    Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
  • 4
    Add vanilla and cinnamon to mixture and mix in.
  • 5
    Fill 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.
  • 6
    Place 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.
  • 7
    Serve warm or cold. I serve it with caramel ice cream topping or melted jam or preserves on top.

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