Silky Custard Cream

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SERVES: 4

SERVING SIZE: 2/3 Cup

CHILL TIME: 2 Hr

COOK TIME: 1 Hr

When this came out of the Test Kitchen, no one could tell that it was diabetes-friendly. Our Silky Custard Cream is an easy dessert recipe that is full of decadence and creamy vanilla goodness, but the best part is, it's guilt-free! Plus, the individual ramekin sizes make it perfect to share! Well, we mean, if you want to.

What You'll Need

1 3/4 cups fat-free milk
1/4 cup granulated Stevia sweetener or sugar substitute
1 teaspoon vanilla extract
1 cup liquid egg substitute

What to Do

Preheat oven to 350 degrees F. Coat 4 (1-cup) ramekins with cooking spray.
In a medium saucepan, over medium heat, heat milk until just boiling. Remove from heat; whisk in sugar substitute and vanilla. Continue to whisk while gradually adding egg substitute. Divide mixture equally among ramekins and place ramekins in baking pan filled with 1-inch hot water.
Bake 55 minutes or until knife inserted in center comes out clean. Remove ramekins from water and let cool. Refrigerate at least 2 hours or until ready to serve.

Test Kitchen Tip

Make sure you only allow milk to just come to a boil. Otherwise the recipe will have a burnt taste.
For a little something extra, sprinkle the custard with ground nutmeg before baking.
Feeling fruity? You'll want to make our sweet Strawberry & Cream Rollups and this No-Bake Strawberry Trifle!
For more easy dessert recipes, try our Creamy Pudding Desserts!