Diabetic But Yummy Egg Custard Recipes

EGG CUSTARD

Egg Custard image

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Provided by The Angerers

Categories Desserts Custards and Pudding Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups milk
2 eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 20.7 g, Cholesterol 68.5 mg, Fat 3.3 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 56.7 mg, Sugar 20.7 g

DIABETIC (BUT YUMMY) EGG CUSTARD

Diabetic (but yummy) egg custard image

I love custard or creme brule', but needed to find a way to make it diabetic friendly. This is terrific. We eat it on the run for breakfast, and for a dessert for dinner. Even my family loves it!

Provided by Cathy Jacobson @teacherspet

Categories Other Breakfast

Number Of Ingredients 5

Ingredients

1/2 cup(s) splenda or artificial sweetnre
1 1/2 cup(s) skim or 1% milk
3 - whole eggs medium or large
2 teaspoon(s) vanilla
1 teaspoon(s) cinnamon

Steps:

Warm oven for 325 degrees
With non-stick spray, spray 4-6 ounce ramkins completely
Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
Add vanilla and cinnamon to mixture and mix in.
Fill ramakins with 1/2 cup of mixture. Place ramakins in glass cake pan. Fill cake pan with enough water to come 1/2 inch below top of ramakins for a warm bath.
Place cake pan in oven. Bake with for 1 hour or until egg mixture is set, when knife comes out clean in test of all ramakins. Remove from cake pan immediately a let set until cool. Place covered ramakins in refrigerator until ready to serve. Cover with plastic wrap to keep from forming crust.
Serve warm or cold. I serve it with caramel ice cream topping or melted jam or preserves on top.

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