Caramel custard cup

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Lo-cal maple syrup **
1 each Egg
½ cup Evaporated skimmed milk
⅓ cup Water
1 tablespoon Granulated sugar replacement
1 teaspoon Vanilla extract
1 dash Salt
**PERSONAL NOTE from Ursula R. Taylor - why not use Cary's SF Syrup.

Directions

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 ½ fruit Calories 1 serving: 85

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