Saturday, January 28, 2012

Cream Custard - Phase 3 Recipe

This recipe is high in lactose sugars so watch your serving size. When you have a recipe that calls for egg whites only like my Grain Free Granola, you can make this recipe with those left over yolks!

Cream Custard

1 cup whipping cream
1 cup whole milk
3 egg yolks
1 whole egg
1/4 cup xylitol, truvia, or stevia
20 drops vanilla cream stevia
1 tsp vanilla flavoring
dash of nutmeg

Preheat oven to 350 degrees F.
1. Combine the cream, milk, eggs and whisk well.
2. Add the sweetener, nutmeg and flavoring. Taste and adjust as needed.
3. Poor into a 7" or 8" glass or stoneware pie plate. Or if you have ramekins you may use those. Place pie plate on a cookie sheet and place in the oven. Fill the cookie sheet with HOT water.
4. Bake for 25-35 minutes or until the top is set and a knife comes out clean.
5. Remove and cool completely.
6. Serve with a dollop of Vanilla Cream Stevia Sweetened Whipping cream.

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