Being I'm too late for that I'll just share a recipe with you and maybe you'll have time for it! (I've got chores and milking to do here on the homestead!) I've NOT tried this recipe but it looks good! If you try it, please feel free to leave a review in the comments section! We'd all appreciate and enjoy seeing a review!
Baked Vanilla Custard (Diabetic)
Ingredients
1 quart 2% milk
6 eggs
1 cup plus 2 tablespoons Equal® Spoonful*
2-1/2 teaspoons vanilla
1/4 teaspoon salt
Sliced fresh fruit (optional)
Fresh mint (optional)
* May substitute 27 packets Equal sweetener
Directions
Heat milk just to boiling in medium saucepan. Let cool 5 minutes. Beat eggs, Equal®, vanilla and salt in large bowl until smooth. Gradually beat in hot milk. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan. Bake, uncovered, in preheated 325° F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard cups or casserole from roasting pan. Cool completely on wire rack. Cover and refrigerate several hours or overnight. Serve garnished with sliced fresh fruit and mint, if desired.
Nutritional Information (Per Serving/10 servings)
Calories: 90, Protein: 7 g, Sodium: 124 mg, Cholesterol: 135 mg, Fat: 5 g, Carbohydrates: 5 g, Exchanges: 1/2 milk, 1/2 lean meat. Source: Equal ®
Crumble:
45 reduced-fat vanilla wafers
2 tablespoons chilled butter, cut into small pieces
1 tablespoon vanilla extract
1 large egg white
Cooking spray
Custard:
2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
2/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks, lightly beaten
1 teaspoon butter
1/3 cup raspberries
1/3 cup blueberries
1/3 cup blackberries
To prepare crumble, place wafers in a food processor; pulse 15 times or until fine crumbs form. Add 2 tablespoons butter, and pulse 4 times or until mixture resembles coarse meal. Add vanilla extract and egg white, and pulse just until moist. Spread crumb mixture onto a baking sheet coated with cooking spray, pressing gently. Bake at 300° for 27 minutes or until golden, and let stand 10 minutes. Crumble and set aside.
To prepare custard, heat the milk and vanilla bean over medium-high heat in a large, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat, and let stand 30 minutes. Remove vanilla bean from pan. Scrape the seeds from vanilla bean, and add seeds to milk mixture. Discard bean. Add sugar, cornstarch, and salt to milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat. Place egg yolks in a medium bowl, and stir with a whisk. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until butter melts. Place pan in a large ice-filled bowl for 30 minutes or until the mixture comes to room temperature, stirring occasionally. Cover and chill 8 hours or until set. Combine the berries. Place 1/4 cup crumble in each of 8 (8-ounce) custard cups, and top each serving with 1/4 cup custard. Spoon 2 tablespoons berry mixture over each serving.
Calories: 234 (30% from fat), Fat: 7.9g (sat 3.5g,mono 2.8g,poly 1g), Protein: 4.4g, Carbohydrate: 36.7g , Fiber: 1.2g, Cholesterol: 74mg, Iron: 0.7mg, Sodium: 165mg, Calcium: 94mg
Source: myrecipes.com
Enjoy!
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