Title: Caramel Custard Cup
Categories: Diabetic Pudding Snack Dessert
Yield: 2 Servings
| 1 | tb | Lo-cal maple syrup ** |
| 1 | | Egg |
| 1/2 | c | Evaporated skimmed milk |
| 1/3 | c | Water |
| 1 | tb | Granulated sugar replacement |
| 1 | ts | Vanilla extract |
| 1 | ds | Salt |
| | | **PERSONAL NOTE from Ursula R. Taylor - why not use Cary's S |
SOURCE; Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) &
0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Divide maple syrup evenly between 2 custard cups. Combine egg, milk,
water, sugar replacement, vanilla and salt in mixing bowl; beat or whisk
until well blended. Carefully pour custard mixture over syrup in custard
cups. Set cups in shallow pan holding 1 inch of water. Bake at 350 F for
50 minutes, or until knife inserted in center comes out clean.
MICROWAVE: Water bath NOT needed. Cook on Low for 8 to 10 minutes or
until edges are set and center is soft but not runny. Allow to rest 10 to
15 minutes before serving.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and 1/2 fruit
Calories 1 serving: 85