Cinnamon Custard
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
-
2 Cupsheavy creamsee savings
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1/2 Teaspoonground cinnamonsee savings
-
2large eggssee savings
-
2large egg yolkssee savings
-
1/2 Cupgranular sugar substitute (sucralose)see savings
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1/8 Teaspoonsaltsee savings
-
1/2 Teaspoonvanilla extractsee savings
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6 Tablespoonssugar-free caramel syrup, dividedsee savings
Directions
1.
In a medium-size heavy saucepan, combine 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.
2.
Heat oven to 300 degrees F.
3.
In a medium bowl, whisk eggs, egg yolks, sugar substitute, and salt together until pale yellow and slightly thickened.
4.
Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
5.
Pour about 1/2 cup of the cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish).
6.
Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water (about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish.
7.
Bake until custard is still slightly loose in center, about 30 minutes. (Bake the baking dish about 5 minutes more).
8.
Using an oven mitt, carefully remove cups from water bath.
9.
Serve warm, at room temperature, or cold, topping each serving with 1 tablespoon of caramel syrup.
Note:
This delectable Mexican dessert can be prepared a day ahead, covered with plastic wrap, and refrigerated.
Nutrition information
Per serving: Net Carbs: 5 grams, Fiber: 0.1 grams, Protein: 4.5 grams, Fat: 32.6 grams, Calories: 327.
Percent Daily Values are based on a 2,000 calorie diet
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