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Silky Custard Cream

(1 Votes)
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

  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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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!

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