Caramel Custard Cup

17.10.2008 | Author: Cook | Posted in Diabetic
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Caramel Custard Cup


Servings: 2
Ingredients: 

  • 1 tb Lo-cal maple syrup **               1 ts Vanilla extract
    • 

  • 1 ea Egg                                 1 ds Salt
    • 

  • 1/2 c  Evaporated skimmed milk                  **PERSONAL NOTE from Ursula
    • 

  • 1/3 c  Water                                    -R. Taylor - why not use
    • 

  • 1 tb Granulated sugar replacement             -Cary's SF Syrup.
    •

SOURCE; Diabetic Candy, Cookie and Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #’S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) and
0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
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.
Servings: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85

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