Diabetic Custard Recipes

HOMEMADE SUGAR FREE CUSTARD

Steps:

• Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
• In a separate bowl, whisk egg yolks and cornflour until combined
• Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
• Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
• Once thickened to your liking, take it off the heat.

DIABETIC (BUT YUMMY) EGG CUSTARD

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.

DIABETIC CUSTARD

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.