Baked Caramel Custard from Healthy Diabetic Recipes

Baked Caramel Custard Recipe

Recipe Ingredients:

1 1/2 cups evaporated skim milk
1 1/2 cups skim milk
1/3 cup sugar, plus
2 tbsp sugar
1 cup egg substitute
1 egg yolk
2 tsp port wine
2 tsp vanilla

Recipe Instructions:

Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.

Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.

In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.

Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.

Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Carbohydrate.

Nutrition Facts: Calories 146; Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 39mg; Sodium 125mg; Carbohydrate 26g; Dietary Fiber 0g; Sugars 24g; Protein 9g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-24-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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