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Caramel Custard Cup

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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