Caramel Custard Cup Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Lo-cal maple syrup **,
1 tsp: Vanilla extract,
1 each: Egg,
1 dash: Salt,
1/2 cup: Evaporated skimmed milk,
**PERSONAL NOTE from Ursula,
1/3 cup: Water,
-R. Taylor, why not use
1 tbsp: Granulated sugar replacement,
-Carys SF Syrup.,
Directions:
SOURCE; Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) &
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.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85
Source from luhu.jp
Copyright 1982. ISBN #S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) &
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.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85
Source from luhu.jp