DIABETIC (BUT YUMMY) EGG CUSTARD
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!
Provided by Cathy Jacobson
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 5
Steps:
- 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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Md raman lslam
[email protected]This egg custard was a let down. The custard was watery and the crust was soggy. I followed the recipe exactly, so I'm not sure what went wrong.
MaaHiiM
[email protected]This egg custard was divine! It was the perfect balance of creamy and fluffy. The crust was also perfectly golden brown. I will definitely be making this again and again.
Odane Paige
[email protected]I'm not a big fan of egg custard, but this recipe was actually pretty good. The custard was light and fluffy, and the crust was nice and crispy. I would recommend it.
snapbeasty
[email protected]This egg custard was delicious! The crust was flaky and the custard was creamy and flavorful. I will definitely be making this again.
Sharif Ahmed
[email protected]This egg custard was a bit too eggy for my taste, but my husband loved it. It's a good recipe for people who like a strong egg flavor.
Daciann Flowers
[email protected]I've made this egg custard several times and it's always a hit. It's so creamy and flavorful. I love that it's also diabetic-friendly.
Usman Sadique
[email protected]This egg custard was easy to make and it turned out great! I would definitely recommend it.
Saeed Ahmad
[email protected]I followed the recipe exactly, but my egg custard didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Pablo Escobar
[email protected]This egg custard was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
JONATHAN EBENEZER
[email protected]My family loved this egg custard! It was so creamy and flavorful. I will definitely be making this again.
Khangkhang Marwat
[email protected]This egg custard was delicious and easy to make. I used a sugar substitute instead of sugar and it turned out great. I will definitely be making this again.
Sudais Qayyum
[email protected]I made this egg custard for a potluck and it was a hit! Everyone loved it. The flavor was spot-on and the texture was perfect. I would highly recommend this recipe.
Berhanu Lemango
[email protected]This egg custard turned out amazing! I followed the recipe exactly and it was perfect. The custard was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this again!