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Vanilla Custard Cups Recipe

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When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!—Billie Bohannan, Imperial, California

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Diabetic Friendly

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Vanilla Custard Cups Recipe

Prep: 10 min. Bake: 30 min.

Yield: 2 Servings

10 30 40

Ingredients

1 egg
1 cup milk
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt, optional
1/8 teaspoon ground nutmeg

Directions

In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Analysis: One serving (prepared with egg substitute equivalent to one egg, skim milk and without salt) equals 149 calories, 121 mg sodium, 3 mg cholesterol, 26 gm carbohydrate, 8 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 milk, 1 starch.

Originally published as Vanilla Custard Cups in Taste of Home February/March 2000, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Vanilla Custard Cups (3)

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Vanilla Custard Cups

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Reviewed on Mar. 13, 2012 by Kris Countryman

This was wonderful and very easy. Perfect for just my husband and me.

Reviewed on Apr. 03, 2011 by Mohm

Fantastic recipe! The addition of the brown sugar gave it a taste that made it so much better than other custards I have made before. I will be adding this to my Easter menu.

Reviewed on May. 17, 2010 by xicota

Absolutely perfect!! This custard is so simple to prepare, and has a delicate, silken texture and a perfect balance of flavors. The addition of the brown sugar is so much better tasting than white sugar. I used a hand mixer to blend the ingredients---it takes no more than a minute to do this.

Until I found this recipe, I had been using a packaged custard mix, which just doesn't compare to "the real deal". Thank you, thank you, thank you!!