Lime Custard

Last week’s post was about low glycemic sweeteners commonly found in grocery stores. This recipe uses one: agave. View it here.

Easy dessert that’s just right!

Calories: 209
Fat: 15g
Carbohydrates: 14g
Fiber: .1g
Protein: 2g

Servings: 3
Time: 50 mins (15 mins on hand)

Ingredients:
½ c Heavy Cream
1 Egg
2½ Tbsp Golden Light Agave
⅛ t Salt
¼ t Vanilla Extract
1-2 Tbsp Lime Juice (depending on level of tartness desired)

Equipment:
Oven
Mixer
Large Bowl
Small Bowl
Knife
Ramekins 4-inches wide, 1-inch tall
Roasting Pan
Pitcher

Directions:
Preheat oven to 325˚F.

In a clean bowl, whip the cream on med-high speed for 3-4 mins. It should start to thicken but should not reach soft peak stage.

Lightly beat egg in small bowl. Add egg & remaining ingredients to the whipped cream & whip at med-high speed for 3 mins more. The mix should be thick & velvety, but still pour as a liquid.

Pour mixture into ramekins, stopping just before the top.

Place the roasting pan in the oven & the filled ramekins inside the pan. Use the pitcher to pour water in the roasting pan. Pour enough water to reach half the height of the ramekins.

Bake for 35 mins. If using a different size ramekin, adjust the bake time: longer for a deeper dish. Carefully remove the pan from the oven, then remove ramekins from the water.

Let cool completely. Eat or refrigerate.

Tag us on IG or FB and let us know how you like it! – @thegestationaldiabeticchef

 

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