Vanilla Custard

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Creamy vanilla custard so delicious you would never guess that it is low in fat and sugar.

Ease: super quick Type: dessert, snack Prep Time: 10 minutes Total Time: 45 minutes Yield: 4 - 6 servings

Cook's notes

In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.

Sucanat is pure crystallized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.

Ingredients

3 large eggs
2 1/2 T evaporated cane juice or Sucanat
2 c milk (low fat okay)
1 t vanilla
few dashes of nutmeg

Steps

• Preheat oven to 325° F, no convection. Prepare a water bath: line the sides and bottom of the roasting pan with dish towels. The bottom needs to have two layers of towels. Place 4 -6 oz. custard cups or 4 - 5 oz. custard cups in the roasting pan. Carefully pour water into the roasting pan until the lower half of the cups are submerged.
• Whisk until blended, eggs and sweetener. Heat milk until just steaming, not boiling. Gradually add the hot milk to the eggs mixture, whisking constantly. Stir until the sugar is dissolved. stir in vanilla
• Pour into prepared custard cups and sprinkle with nutmeg.
• Place the custards, in the water bath, in the oven on a middle rack. Be careful not to splash water into them. Bake for 30 -40 minutes until the center is set but still jiggles. Do not overcook or the eggs will curdle. Remove from heat and let cool and then refrigerate until cold.

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