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Silky Custard Cream- Diabetic Safe
What You’ll Need
1 3/4 cups fat-free milk
1/4 cup granulated Stevia sweetener or sugar substitute
1 teaspoon vanilla extract
1 cup liquid egg substitute
What to Do
Preheat oven to 350 degrees F. Coat 4 (1-cup) ramekins with cooking spray.
In a medium saucepan, over medium heat, heat milk until just boiling. Remove from heat; whisk in sugar substitute and vanilla. Continue to whisk while gradually adding egg substitute. Divide mixture equally among ramekins and place ramekins in baking pan filled with 1-inch hot water.
Bake 55 minutes or until knife inserted in center comes out clean. Remove ramekins from water and let cool. Refrigerate at least 2 hours or until ready to serve.
Test Kitchen Tip
Make sure you only allow milk to just come to a boil. Otherwise the recipe will have a burnt taste.
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