Grandma's Old Fashion Custard
Sugar-free... A healthy twist on an old family favorite! It's even more delicious if that was ever possible!
- 2 cups Heavy cream
- 1/2 - 1 teaspoon Cinnamon to taste
- 2 large Eggs
- 2 large Egg yolks
- 1/2 cup Stevia or Splenda sugar substitute
- 1/8 teaspoon Salt
- 3 teaspoons Vanilla extract
- 4 cups Boiling water for water bath
- 1 tablespoons Torani caramel syrup optional
- 1 tablespoon Extra creamy whipped cream for topping single servings (optional)
Heat oven to 300 degrees.
In a medium-size heavy saucepan, combine heavy 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.
In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a whisk, 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 cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2 quart loaf pan. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water 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 (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups or baking dish from water bath.
Serve warm, at room temperature, or cold; top each serving with 1 tablespoon of each Toriani caramel syrup and whipped cream (optional).
Calories from Fat 292
Total Fat 32.5gm
Saturated Fat 19.3g
Trans Fat 0.0g
Dietary Fiber 0.1g