Diabetes & Byetta

Cinnamon Custard
Cinnamon Custard

Servings:
6
Prep time:
0:20:00
Bake/Cook time:
0:30:00

Calories:
329
Fat:
33 grams
Protein:

5 grams
Carbohydrates:
4 grams
Fiber:
0 grams
Net Carbs:
4 grams

Similar to flanbut without the extra carbs,this creamy
custard makes a refreshing finale to any spicy meal.

* 2 cups heavy cream
* 1/2 teaspoon cinnamon
* 2 large whole eggs
* 2 large egg yolks
* 1/2 cup granular sugar substitute
* 1/8 teaspoon salt
* 1/2 teaspoon vanilla extract
* 6 tablespoons sugar free caramel syrup, divided
* 4 cups boiling water (for water bath)

1. In a medium-size heavy saucepan, combine heavy
cream and cinnamon. Heat over medium heat, whisking
constantly to thoroughly blend cinnamon into cream,
just until cream begins to steam (do not boil). Remove
from heat.
2. Heat oven to 300F.
3. In a medium bowl, whisk eggs, egg yolks, sugar
substitute and salt together until pale yellow and
slightly thickened. Using a soup ladle and whisking
constantly, very gradually pour in the hot cream. When
all the cream has been added, whisk in the vanilla
extract.
4. Pour about 1/2 cup cream mixture into each of
six 4-ounce custard cups (or pour entire mixture into
a 2-quart round baking dish). Place the cups or baking
dish in a roasting pan. Carefully pour enough boiling
water in the roasting pan to come halfway up the sides
of the cups or baking dish. Bake until custard is
still slightly loose in center, about 30 minutes (for
the baking dish, bake about 5 minutes more). Using an
oven mitt, carefully remove cups from water bath.
Serve warm, at room temperature, or cold; top each
serving with 1 tablespoon caramel syrup. (This recipe
can be made up to 1 day ahead, covered with plastic
wrap and stored in the refrigerator.)

This entry was posted on Tuesday, June 14th, 2005 at 7:43 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.