Silky Custard Cream
- SERVES
- 4
- SERVING SIZE
- 2/3 Cup
- CHILL TIME
- 2 Hr
- COOK TIME
- 1 Hr
When this came out of the Test Kitchen, no one could tell that it was diabetes-friendly. Our Silky Custard Cream is an easy dessert recipe that is full of decadence and creamy vanilla goodness, but the best part is, it's guilt-free! Plus, the individual ramekin sizes make it perfect to share! Well, we mean, if you want to.
What You'll Need
- 1 3/4 cups fat-free milk
- 1/4 cup granulated Stevia sweetener or sugar substitute
- 1 teaspoon vanilla extract
- 1 cup liquid egg substitute
What to Do
- Preheat oven to 350 degrees F. Coat 4 (1-cup) ramekins with cooking spray.
- In a medium saucepan, over medium heat, heat milk until just boiling. Remove from heat; whisk in sugar substitute and vanilla. Continue to whisk while gradually adding egg substitute. Divide mixture equally among ramekins and place ramekins in baking pan filled with 1-inch hot water.
- Bake 55 minutes or until knife inserted in center comes out clean. Remove ramekins from water and let cool. Refrigerate at least 2 hours or until ready to serve.
Test Kitchen Tip
- Make sure you only allow milk to just come to a boil. Otherwise the recipe will have a burnt taste.
- For a little something extra, sprinkle the custard with ground nutmeg before baking.
- Feeling fruity? You'll want to make our sweet Strawberry & Cream Rollups and this No-Bake Strawberry Trifle!
- For more easy dessert recipes, try our Creamy Pudding Desserts!