babywifey
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I love this recipe! I usually have this with a scoop of casein on the side before bed. Mmmmmmm....
Butter for greasing cups
3 egg yolks
2 1/2 tsp of Stevia powder
1 C Half & Half or Cream
1 Tbs Vanilla
Preheat oven to 350.
In a medium bowl whisk egg yolk and Stevia together until well blended.
On the stove, heat cream in a small saucepan until just scalded (almost boiling, tiny milk bubbles will form around the the saucepan).
Add Cream and Vanilla to the egg mixture and whisk until completely mixed.
Pour batter into two small bake proof cups or Ramekins (you can find ramekins at most supermarkets and they are usually cheap- I found mine for $1 each.)
Place your batter filled cups into a baking pan and at the oven door pour hot water in the larger pan so that the water will surround up to 1/2 in of the cups. This will prevent the custard/brûlée from cracking while cooking in the oven.
Bake for 20 minutes, until custard begins to set up.
Refrigerate for 2hrs, or until firm.
Now you have custard. If you want to make it into Crème Brûlée all you do is sprinkle a little maltitol over the top and broil on high until it begins to carmelize.
If made with Half and Half, one custard cup is approximately:
270 calories
Fat: 21 g
Carbs: 6
Protein: 8
Butter for greasing cups
3 egg yolks
2 1/2 tsp of Stevia powder
1 C Half & Half or Cream
1 Tbs Vanilla
Preheat oven to 350.
In a medium bowl whisk egg yolk and Stevia together until well blended.
On the stove, heat cream in a small saucepan until just scalded (almost boiling, tiny milk bubbles will form around the the saucepan).
Add Cream and Vanilla to the egg mixture and whisk until completely mixed.
Pour batter into two small bake proof cups or Ramekins (you can find ramekins at most supermarkets and they are usually cheap- I found mine for $1 each.)
Place your batter filled cups into a baking pan and at the oven door pour hot water in the larger pan so that the water will surround up to 1/2 in of the cups. This will prevent the custard/brûlée from cracking while cooking in the oven.
Bake for 20 minutes, until custard begins to set up.
Refrigerate for 2hrs, or until firm.
Now you have custard. If you want to make it into Crème Brûlée all you do is sprinkle a little maltitol over the top and broil on high until it begins to carmelize.
If made with Half and Half, one custard cup is approximately:
270 calories
Fat: 21 g
Carbs: 6
Protein: 8
