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Regal Custard

Diabetic.Foodie's picture
Ingredients
  Granulated sugar replacement 5 Teaspoon
  Skim milk 3 Cup (48 tbs) (Hot)
  Egg yolks 8
  Vanilla extract 1 1⁄2 Teaspoon
  Creme de cacao 3 Tablespoon
  Egg whites 6
Directions

Add 2 tsp (30 mL) of the sugar replacement to skim milk and stir to dissolve.
Beat egg yolks until frothy; gradually beat in hot milk mixture.
Add vanilla extract.
Pour into a well-greased 2 qt. (2 L) baking dish.
Bake at 350°F (175°C) for 35 to 45 minutes or until a knife comes out clean.
Remove from oven.
Pour cream de cacao over the surface.
Beat egg whites until stiff and gradually beat in the remaining 3 tsp (45 mL) of the sugar replacement and vanilla extract.
Spread half the meringue over the custard.
Decorate with remaining meringue by pressing it through a pastry tube or dropping it from a teaspoon.
Return to oven and bake for 12 to 15 minutes or until meringue is a delicate brown.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Milk Product

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