Diabetic (but yummy) egg custard

Diabetic (but Yummy) Egg Custard

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Cathy Jacobson

By
@teacherspet

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
1 Hr

Ingredients

How to Make Diabetic (but yummy) egg custard

Step-by-Step

  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.

Printable Recipe Card

About Diabetic (but yummy) egg custard

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



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