Custard
Author: Lisa Johnson
Recipe type: Dessert
Serves: 8
- 4 eggs
- ½ cup + 1 tsp Sugar4Diabetics
- 1 TBL Vanilla Extract
- ½ tsp Salt
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- 2⅔ cup Whole Milk (Coconut Milk if lactose intolerant)
- Preheat oven to 325 degrees.
- Add all ingredients except MILK to a mixing bowl. Combine with electric mixer.
- Gradually add milk while beating.
- Pour into baking dish.
- Set baking dish in another pan with an inch of water in it thus creating a water bath.
- Bake at 325 degrees for 60-70 minutes or until knife inserted comes out clean.
- Let cool in water bath for 10 minutes.
- Remove from water bath.
- Serve in custard dish and top with 1 Tablespoon Heavy Cream.
- Store covered in the refrigerator.
NUTRITIONAL INFO with WHOLE MILK
8 servings
Calories 146 |Fat 11g |Carbs 5g |Sugars 5g | Protein 6g
NUTRITIONAL INFO with COCONUT MILK
8 servings
Calories 233 |Fat 22g |Carbs 3g |Sugars 2g | Protein 4g
Recipe by Diabetic Kitchen at https://diabetickitchen.com/diabetic-kitchen-custard/
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