Caramel Custard Cup
Dec 9, 2006 16:42:39 GMT -8
Post by jjg on Dec 9, 2006 16:42:39 GMT -8
Caramel Custard Cup
Categories: Diabetic, Pudding, Snacks, Dessert
Yield: 2 servings
1 tb Lo-cal maple syrup **
1 ea Egg
1/2 c Evaporated skimmed milk
1/3 c Water
1 tb Granulated sugar replacement
1 ts Vanilla extract
1 ds Salt
**PERSONAL NOTE from Ursula-R. Taylor - why not use
-Cary's SF Syrup.
Divide maple syrup evenly between 2 custard cups.
Combine egg, milk, water, sugar replacement, vanilla and
salt in mixing bowl; beat or whisk until well blended.
Carefully pour custard mixture over syrup in custard cups.
Set cups in shallow pan holding 1 inch of water. Bake at
350 F for 50 minutes, or until knife inserted in center
comes out clean.
MICROWAVE: Water bath NOT needed. Cook on Low for 8 to
10 minutes or until edges are set and center is soft but
not runny. Allow to rest 10 to 15 minutes before serving.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85
Categories: Diabetic, Pudding, Snacks, Dessert
Yield: 2 servings
1 tb Lo-cal maple syrup **
1 ea Egg
1/2 c Evaporated skimmed milk
1/3 c Water
1 tb Granulated sugar replacement
1 ts Vanilla extract
1 ds Salt
**PERSONAL NOTE from Ursula-R. Taylor - why not use
-Cary's SF Syrup.
Divide maple syrup evenly between 2 custard cups.
Combine egg, milk, water, sugar replacement, vanilla and
salt in mixing bowl; beat or whisk until well blended.
Carefully pour custard mixture over syrup in custard cups.
Set cups in shallow pan holding 1 inch of water. Bake at
350 F for 50 minutes, or until knife inserted in center
comes out clean.
MICROWAVE: Water bath NOT needed. Cook on Low for 8 to
10 minutes or until edges are set and center is soft but
not runny. Allow to rest 10 to 15 minutes before serving.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85