Almond Joy Fat & Sugar Free Custard
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 96.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 6,457.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.2 g
- Protein: 9.9 g
View full nutritional breakdown of Almond Joy Fat & Sugar Free Custard calories by ingredient
Introduction
Smooth, Creamy trip to island coconut flavor with none of the guilt. Packed with protein and perfect for anyone on a sugar free / fat free diet. Smooth, Creamy trip to island coconut flavor with none of the guilt. Packed with protein and perfect for anyone on a sugar free / fat free diet.Number of Servings: 8
Ingredients
-
48.00 tablespoons, Evaporated Fat Free Milk (2-12 oz cans)
1.00 cup(s), Slenda
18.00 tbs, Egg Substitute - Winn Dixie Fat Free
1.00 tsp(s), Pure Almond Extract
0.50 tsp(s), Vanilla extract
1.00 tsp, Coconut Flavor Extract
1.00 tsp, Butter Flavor Extract
1.00 tbsp, Cocoa - Dry powder, unsweetened
Directions
Preheat oven to 325. Select pan to bake custard and select a much larger pan of both width and depth to be used for water bath. With smaller pan inside of larger pan, fill larger pan with warm water until 1 inch below inner pan top. Remove custard pan, place pan with water into pre-heating oven.
Heat evaporated milk and Splenda on stove until steaming, stirring constantly, do not allow to boil. Remove from heat.
Mix egg substitute with vanilla, coconut, almond and butter flavorings.
Gently pour warm milk into egg mixture stirring constantly. Pour custard mix into cooking pan sprayed with Pam.
Use sifter or small hand sieve to evenly dust top with 1 tablespoon unsweetened cocoa powder.
Gently place filled custard pan inside water bath pan. Add additional water to bring water level to same level as the contents of the custard pan to ensure even heating.
Insert butter knife midway between center and side of dish. When it comes out clean, custard is fully cooked, but the center will slightly giggle until it sets while cooling.
Do not over cook or it will curdle becoming chunky, runny and watery like scrambled eggs on a bad day.
Remove from hot water bath and allow to cool on a baking rack.
Serving Size: Makes 8 large servings
Heat evaporated milk and Splenda on stove until steaming, stirring constantly, do not allow to boil. Remove from heat.
Mix egg substitute with vanilla, coconut, almond and butter flavorings.
Gently pour warm milk into egg mixture stirring constantly. Pour custard mix into cooking pan sprayed with Pam.
Use sifter or small hand sieve to evenly dust top with 1 tablespoon unsweetened cocoa powder.
Gently place filled custard pan inside water bath pan. Add additional water to bring water level to same level as the contents of the custard pan to ensure even heating.
Insert butter knife midway between center and side of dish. When it comes out clean, custard is fully cooked, but the center will slightly giggle until it sets while cooling.
Do not over cook or it will curdle becoming chunky, runny and watery like scrambled eggs on a bad day.
Remove from hot water bath and allow to cool on a baking rack.
Serving Size: Makes 8 large servings
