Best Diabetic But Yummy Egg Custard Recipes

Homemade Sugar Free Custard image

Provided by Kim

Categories Dessert

Time 30m

Number Of Ingredients 6

4 medium Egg yolks at room temperature
¼ cup Granualted Stevia
1 teaspoon Vanilla bean paste
2 cups Low Fat Milk
4 teaspoons Cornflour
Pinch of Nutmeg

Steps:

Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
In a separate bowl, whisk egg yolks and cornflour until combined
Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
Once thickened to your liking, take it off the heat.

Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Sugar 1 g, ServingSize 1 serving

Diabetic (but yummy) egg custard image

Provided by Cathy Jacobson

Time 1h15m

Number Of Ingredients 5

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

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.