Cinnamon Custard
4.4g
Net Carbs
4.6g
Protein
32.5g
Fat
0.1g
Fiber
324
Calories
Cooking tip: Cover the pan with aluminum foil while cooking to keep moisture in your custards!
Ingredients:
- 2 cups Heavy Cream
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/8 teaspoon Salt
- 18 teaspoons Sugar-Free Flavored Syrup, Caramel
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Vanilla Extract
- 2 large Eggs (Whole)
- 2 large Egg Yolks
Directions:
This delectable Mexican dessert can be prepared a day ahead, covered with plastic wrap and refrigerated.
- In a medium-size heavy saucepan, combine 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.
- Heat oven to 300°F.
- 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.
- Pour about 1/2 cup of the 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(about 4 cups) 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. (Bake the baking dish about 5 minutes more).
- Using an oven mitt, carefully remove cups from water bath.
- Serve warm, at room temperature or cold, toping each serving with 1 tablespoon (3 tsp each) of caramel syrup.
