Friday, December 16, 2011

Butternut Custard

This is turning into one of my favorite desserts (or snacks). Since Paul and I are starting to try a new low-carb type diet, I needed some kind of dessert we could have that didn't have a lot of sugar or carbs. I managed to come up with this delightful concoction that has a mere 7 carbs per serving!

Butternut Custard

Preheat oven to 325 degrees

2 cups butternut squash (blended or mixed well)
1/3 cup heavy cream
1 1/2 tsp cinnamon
1/2 tsp nutmet
1/4 tsp cloves
6 packets sucralose (equal to about 1/4 to 1/3 cup of sugar)
4 eggs

Mix everything together with a hand mixer until it is well blended and pour equal portions into 6 buttered ramekins. Place them in a baking dish (I use my lasagna pan) and fill the bottom of the pan with 1 inch of boiling water. (a water bath) Put the whole thing in the oven, being very careful not to touch the oven OR slosh boiling water either onto your hands or inside the ramekins, and let it bake for about 35-40 minutes. You can check to see if it's done by inserting a knife or toothpick halfway between the center and the outer edge--it's done if it comes out clean (as usual.)

It's delicious both warm and cold...and either way, you'll be missing out if you don't serve it with a huge dollup of whipped cream on top!

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