Diabetic Cooking

Creamy Baked Custard with Maple Syrup



  • 2 1/2 cups fat-free half-and-half
  • 1/2 cup cholesterol-free egg substitute
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • Dash ground nutmeg
  • 3 cups boiling water
  • 2 tablespoons maple syrup


Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.

Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.

Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.

Drizzle with maple syrup before serving.

Yield: 6 servings. Serving size: 6 ounces.

Nutrition Facts Per Serving:
Calories: 131, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Meat.

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