Diabetic Custard Recipes

Steps:

• Mix cornflour and Splenda in a pan.
• Add a little milk to make a paste.
• When paste is smooth slowly add the rest of the milk and the vanilla.
• Add more vanilla if a stronger taste is preferred.
• Stir over a medium to low heat until it thickens to your desired consistency.
• Stirring consistenly will ensure there are no lumps.
• Serve over fresh fruit or no added sugar canned fruit.

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.

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.