Mikes Egg Custard Sugarless Recipes

MIKE'S EGG CUSTARD (SUGARLESS)

Mike's Egg Custard (Sugarless) image

My hubby"s craving for baked egg custard, and his sugar-restricted diet, led to this recipe. I add 2 Tablespoons of "Thik'n'Thin Not Sugar" which adds a little syrupy texture, but it is optional. Adjust the amount of Spenda to your own liking; just start with the least amount and taste. Add more as desired. This is good warm, room temperature and cold/ Nice with a caramel sauce (sugar0free, of course) or with fresh berries.

Provided by Lise in Indiana

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups half-and-half
1/2 teaspoon ground cinnamon (optional)
2 large eggs
3 large egg yolks
1/2-3/4 cup splemda granulated artificial sweetener
1/8 tap salt
1 teaspoon vanilla extract

Steps:

Preheat oven to 300 degrees F. Lightly coat 6 ramekins or a one-quart baking dish with non-stick spray. Put a kettle of water on to boil (you'll need about 6 cups for the Bain Marie.
In a 2-cup glass measure, microwave the half&half until hot, but not boiling, 3 to 4 minutes on high, checking after each minute. Whisk in cinnamon, if using mixing well.
In a large mixing bowl, beat eggs and yolks well, until slightly thickened. Add salt and vanilla and mix well.
Stir the 1/2 cup Spenda into the hot cream, mixing until disolved. (If using Thik'n'Thin, combine it with the Splenda before adding it to the cream).
Very SLOWLY, while whisking continuously, dribble the hot cream into the eggs, As the eggs are tempered, add the cream a bit more quickly until it's completely incorporated. Taste and adjust sweetener, if needed.
Pour into prepared dish(es), though a strainer, if necessary. Place custard dish(es) in a deep 9'x9" pan. Pour in the boiling water up to the level of the custard, being careful not to get water in the custard. Dust top with freshly grated nutmeg, if desired.
Bake at 300 degrees F for 30 minutes for the ramakins, 35 minutes for the quart dish, until the custard is set - a bit "jiggly" in the center but a khife inserted about half-way from the rim comes out clean.
Serve with caramel sauce of fresh berries.

Nutrition Facts : Calories 158.1, Fat 13.1, SaturatedFat 7.1, Cholesterol 184.1, Sodium 60.9, Carbohydrate 4, Sugar 0.3, Protein 5.8

BASIC SUGAR FREE CUSTARD

Basic Sugar Free Custard image

I modified this from recipe #96081 because I needed a custard that was sugar free for my diabetic husband and lactose free for me. My husband loved it and asked for two pieces. I had some when it was warm and some cold in the morning for breakfast - it was good both ways.

Provided by kbuck60

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

6 large eggs
1 cup Splenda granular
3 cups soymilk
1 cup Greek yogurt (with honey)
1 teaspoon vanilla extract
ground nutmeg

Steps:

Preheat oven to 350 and spray a casserole dish with non - stick spray.
Whisk all ingredients, except nutmeg, together for one minute.
Pour into prepared dish.
Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
Place on oven shelf and sprinkle with nutmeg.
Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
Remove dish from water.
Serve hot, warm or cold.

Nutrition Facts : Calories 104.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 158.6, Sodium 103.1, Carbohydrate 4.9, Fiber 1.2, Sugar 0.8, Protein 8.8

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