Vanilla Custard Recipe

My family loves good food. We're all pretty good cooks and each of us has a meal or dessert that is our particular specialty. Aunt Judi has a Spaghetti Carbonara recipe that would knock your socks off. Grandma Mari's Pumpkin Pie recipe is the best I've ever tasted. Dad's fudge is legendary. Come to think of it, most of our specialties are desserts.

Well, aside from mastering the Brown Sugar Candy recipe this year, I've also decided to take control of my weight and eating habits. Oh, I definitely partake of Sweet Six, especially during testing, but everything else is on hold for a while. I'm on the Dukan Diet. It's a quite popular diet and it works. I love being on it and I love how I look. The tough bit was figuring out what sweets I am allowed to eat. The cookbook helps, but having read the above paragraph, you know I'm a sweets connoisseur.

Right now, I'm eating homemade custard for breakfast with a ration of crispy Turkey bacon. I took the Dukan Diet Vanilla Custard recipe and changed it up a bit. What resulted was a perfect custard. Best served cool or cold, I think. 

Slimming Vanilla Custard Recipe

  • 1/4 tsp of vegetable oil
  • 2 1/4 cup of fat-free milk
  • 3 eggs
  • 2 egg yolks
  • 2 Tbsp zero-calorie sweetener such as Truvia or Splenda
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Preheat oven to 350 degrees. Add the oil to a 4-cup baking dish, using a paper towel to coat it and wipe out any excess. Whisk together milk, whole eggs, egg yolks, sweetener, nutmeg, cinnamon, and vanilla. Pour the mixture into the prepared baking dish and sprinkle with nutmeg and cinnamon. Place the baking dish into a larger dish and fill the larger dish halfway with cold water. Place in the oven and bake for 45-50 minutes, until the custard is firm to the touch. Note: It will be jiggly. You'll think it's not done. Stick a knife in the center, and if it comes out clean and doesn't ooze milky eggs, then you're done. Let it cool and it'll firm up just a little.

Serves 2-4. (Depending on how much custard you want to eat now and save later.)

This is goooood custard. I think I'll make it again today.

Have a sweet day!

Jenny DeWitt

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