Baked Egg Custard For ADULTS ONLY

Serves #
Makes 6 Servings; Carbohydrates: 4 grams per serving

Notes from the Chef

Every culture has a version of this desert. Call it Flan, Pot O Crème, Crème Caramel. This is a simple to make egg custard that many of us loved as a kid. BUT this is a grown up version. If you don’t use alcohol in your cooking, you can substitute grated orange zest.

Ingredients

  • 2 TBSP. butter for the baking cups
  • 2 cups Whole milk
  • 1 cup cream
  • 4 eggs
  • ½ cup sugar replacement
  • 2 tsps. Pure vanilla extract
  • Pinch of salt
  • 3 TBSP. brandy, bourbon, or dry sherry Or 1 tsp, grated orange zest.

Preparation

  1. Pre heat oven to 350°F.
  2. Butter the baking cups
  3. Heat the milk in a saucepan until hot. Milk should be steaming but not bubbling. Beat the eggs, sugar, vanilla and salt in a bowl until blended but not foamy. Add the liquor or orange zest. Slowly stir in hot milk. Place six lightly greased 6-oz. custard cups in baking pan large enough to hold cups without touching each other. Ladle egg mixture into cups, dividing evenly.
  4. Fill the pan to within 1/2 inch of top of cups. Bake until knife inserted near center comes out clean, 30 to 35 minutes; centers will still be soft. Remove cups from water bath at once. Cool on wire rack 5 to 10 minutes. Serve warm or refrigerate. Really best close to room temperature.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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