Silky Custard Cream


Silky Custard Cream

Silky Custard Cream
2/3 Cup
2 Hr
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

  1. Preheat oven to 350 degrees F. Coat 4 (1-cup) ramekins with cooking spray. 
  2. 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.
  3. 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

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 139
  • Calories from Fat 0.8
  • Total Fat 0.1g 0 %
  • Saturated Fat 0.1g 0 %
  • Trans Fat 0.0g 0 %
  • Protein 24g 47 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.1mg 1 %
  • Sodium 85mg 4 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 5.6g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Is 10 3/4 cups of milk correct? That seems like a lot.

Hi there! It's 1 3/4 cup of milk. Enjoy!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window