Caramel Custard Cup from Healthy Diabetic Recipes

Caramel Custard Cup Recipe

Recipe Ingredients:

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.

Recipe Instructions:

SOURCE; Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) &
0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
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.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85

Servings: 2

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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