One of my readers asked for a custard she could eat without it making her blood sugar rise. I immediately thought of these individual custard cups which are fast to throw together and have such a creamy great taste. I sometimes throw in an extra ingredient like coconut or some dried fruit to change the flavor. Or you can put some fresh fruit on top just before serving. A sprinkling of cinnamon on top will also work. You can dress this custard up the way you like it. This recipe is for plain vanilla custard cups, but shown in picture with cherries on top.
It is also one of my favorites because it's easy to make and I don't have to worry with measuring for a correct portion because it's cooked in a portion size cup. Just remember when you add an extra ingredient you may need to also check for more carbs than what is stated here.
1 + 1/2 cups egg substitute such as Egg Beaters Original (or enough beaten eggs to make 1 and 1/2 cups)
* 2/3 cup Splenda (granulated)
* 1/2 teaspoon salt
* 1 quart fat-free milk, scalded (or regular milk)
* 1 teaspoon vanilla extract
* 1 pinch of nutmeg
Preheat oven to 325° F. Combine the egg substitute, Splenda and salt. Slowly stir in slightly cooled milk and vanilla.
Pour mixture into custard cups and sprinkle generously with nutmeg and/or cinnamon). Place baking cups in two 9 x 13-inch baking pans and pour hot water around them until it is about 1 inch deep. Bake for one hour or until a knife inserted near the center comes out clean. Enjoy warm or chilled.
7g carbohydrates per serving