Diabetic Custard Recipes
LOW-CARB CRUSTLESS CUSTARD PIE
Could you go for a nice slice of pie? This crustless custard pie is low in carbs and isn't overly sweet, so it's perfect when you want a delicious, guilt-free dessert!
Provided by Diabetic Foodie
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and spray a pie plate with nonstick cooking spray.
- With an electric or stand mixer, beat the eggs with the sugar and vanilla until the eggs are well-beaten and the mixture is uniform in color.
- In a small bowl, whisk together the flour, cinnamon, and nutmeg.
- With the mixer running, alternate adding 1 tablespoon of the flour mixture with a ¼ cup of the milk until everything has been added and all the ingredients are well-combined.
- Pour the mixture into the prepared pie plate and bake for 50 minutes or until a knife inserted near the center of the pie comes out clean. Allow to cool before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 96 kcal, Carbohydrate 10.3 g, Protein 4.8 g, Fat 4 g, SaturatedFat 1.3 g, Sodium 35.7 mg, Fiber 0.5 g, Sugar 8 g
DIABETIC PUMPKIN CUSTARD
This recipe is a diabetic version of my Recipe #102073. I made this last night for my DIL's father who is a diabetic. He really enjoyed it. In fact he took the uneaten custard home with him to eat later. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. The number of ramekins used depends on how much each one holds. For this recipe I used 2 (2 cup) ramekins.
Provided by CarrolJ
Categories Dessert
Time 1h
Yield 2-4 custards, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a large bowl, mixing well.
- Combine the evaporated milk and the heavy cream in a small saucepan.
- Heat the milks to the scalding point.
- Add scalded milks to the other ingredients, mixing well.
- Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
- Bake 350 degrees for about 45- 60 minutes .
- Custard is done when a knife or toothpick inserted into the middle comes out clean.
- Top with desired whipped topping.
Nutrition Facts : Calories 535.1, Fat 32.3, SaturatedFat 18.4, Cholesterol 317.3, Sodium 1219.1, Carbohydrate 39.9, Fiber 2.1, Sugar 19, Protein 24.9
DIABETIC (BUT YUMMY) EGG CUSTARD
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
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Warm oven for 325 degrees
- 2. With non-stick spray, spray 4-6 ounce ramkins completely
- 3. Mix sugar, milk completely. Add well beaten eggs to mixture and mix completely
- 4. Add vanilla and cinnamon to mixture and mix in.
- 5. 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.
- 6. 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.
- 7. Serve warm or cold. I serve it with caramel ice cream topping or melted jam or preserves on top.
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