Cappuccino Custard Sugar Free Recipes

Steps:

• In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
• Add ¼ cup water carefully (pour it into the side of the skillet) and simmer the mixture, stirring, until the caramel is dissolved.
• Remove from heat and stir in chocolate until it is melted.
• Preheat oven to 300 degrees F.
• Scald the milk.
• In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
• Whisk in the scalded milk in a stream.
• Add the espresso powder, vanilla and a pinch of salt.
• Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
• Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
• Cover pan tightly with foil.
• Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
• Let them cool completely, uncovered.
• Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled).
• Garnish each custard with a rosette of whipped cream.

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.

Steps:

• Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan.
• Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.