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Caramel Custard Cup

Diabetic.Foodie's picture
  Maple syrup 1 Teaspoon (low calorie)
  Egg 1
  Evaporated milk 1⁄2 Cup (8 tbs) (skimmed)
  Water 1⁄3 Cup (5.33 tbs)
  Granulated sugar replacement 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Salt 1 Dash

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 in. (2.5 cm) of water.
Bake at 350°F (175°C) for 50 minutes, or until knife inserted in center comes out clean.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 270 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.6%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 248.6 mg82.9%

Sodium 327.9 mg13.7%

Total Carbohydrates 17 g5.7%

Dietary Fiber 0 g

Sugars 16.8 g

Protein 15 g30%

Vitamin A 10.8% Vitamin C 4.1%

Calcium 36.5% Iron 6.8%

*Based on a 2000 Calorie diet

Caramel Custard Cup Recipe