Yummys_Girl
09-27-2006, 04:28 PM
Low Carb custard
Serving Size: 6
-= Ingredients =-
5 egg yolks ; slightly beaten
1 cup cream ; (or use all cream if you want it richer--the milk saves on calories
1/3 cup DaVinci (or other Sugar free syrup) (French vanilla, carmel, etc)
1 teaspoon vanilla
1 cup Hood Calorie Countdown Milk
1/8 tsp salt
-= Instructions =-
In saucepan, heat milk over med-low heat till just bubbly. Remove from heat.
In bowl, combine eggs, DaVinci's, vanilla and salt. Whisk till just combined.
Slowly add hot milk/cream to egg mixture whisking gently.
Pour custard into 6 custard cups and place in baking pan. Add hot water into pan half full.
Bake 30-40 minutes at 325 degrees or till knife inserted near center comes out clean.
Cool custard cups on wire rack.
Refrigerate atleast 2 hours.
1.8 carbs each with milk; 2 carbs with all cream
Serving Size: 6
-= Ingredients =-
5 egg yolks ; slightly beaten
1 cup cream ; (or use all cream if you want it richer--the milk saves on calories
1/3 cup DaVinci (or other Sugar free syrup) (French vanilla, carmel, etc)
1 teaspoon vanilla
1 cup Hood Calorie Countdown Milk
1/8 tsp salt
-= Instructions =-
In saucepan, heat milk over med-low heat till just bubbly. Remove from heat.
In bowl, combine eggs, DaVinci's, vanilla and salt. Whisk till just combined.
Slowly add hot milk/cream to egg mixture whisking gently.
Pour custard into 6 custard cups and place in baking pan. Add hot water into pan half full.
Bake 30-40 minutes at 325 degrees or till knife inserted near center comes out clean.
Cool custard cups on wire rack.
Refrigerate atleast 2 hours.
1.8 carbs each with milk; 2 carbs with all cream