Caramel Custard Cup

Caramel Custard Cup

Serves: 2
 
 
Desserts
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Caramel Custard Cup, you'll need:
  • 1 tbsp Lo-cal maple syrup **
  • 1 each Egg
  • 1/2 cup Evaporated skimmed milk
  • 1/3 cup Water
  • 1 tbsp Granulated sugar replacement
  • 1 tsp Vanilla extract
  • 1 dash Salt **PERSONAL NOTE from Ursula R Taylor - why not use Cary's SF Syrup

Method

  • Divide maple syrup evenly between 2 custard cups
  • Combine egg milk water sugar replacement vanilla and salt in mixing bowl; beat or whisk until well blended
  • Carefully pour custard mixture over syrup in custard cups
  • Set cups in shallow pan holding 1 inch of water
  • Bake at 350 F for 50 minutes or until knife inserted in center comes out clean
  • MICROWAVE: Water bath NOT needed
  • Cook on Low for 8 to 10 minutes or until edges are set and center is soft but not runny
  • Allow to rest 10 to 15 minutes before serving
Nutritional Facts (Per Serving)
No nutritional facts available.
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