Servings 2 1/2 cup servings
Carbs per serving 22
Prep time 25 min
Cool time 1 hour 10 mins
Bake 25 min Chill 2 Hours
Stand 20 mins
2 egg yolks
3/4 cup fat free milk
1 tbs sugar
1 tsp cornstarch
1/4 plain low-fat Greek yogurt
1/4 cup diced Granny Smith apple
1/8 tsp ground cinnamon
1/8 tsp ground cardamon
1 tbs sugar
DO NOT USE SUGAR SUBSTITUTE IN THIS RECIPE.
This recipe is from the fall issue of diabetic living.
1. Preheat oven to 325 degree F. In a small saucepan whisk together egg yolks, milk, 1 tbs sugar,and cornstarch.Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Transfer mixture to a small bowl; cool for 10 min. Whisk in yogurt.
2. Divide diced apple between two 6-ounce ramekins or custard cups or oven safe bowls. Sprinkle apples with cinnamon and cardamon. Divide yogurt mixture between bowls. Place bowls in an 8x8x2 inch baking pan; place pan on oven rack. Pour enough hot water into baking pan to come halfway up the sides of bowls
3.Bake 25 - 30 minutes or until edges are set (centers will appear soft-set)Remove bowls from baking pan and cool on wire rack for 1 hour. Cover and chill 2-24 hours.
4. Just before serving let custards stand at room temperature for 20 minutes. Meanwhile caramelize the sugar, in a small saucepan heat 1 tbs sugar over medium heat-high heat until sugar begins to melt shaking saucepan occasionally to heat sugar evenly; do not stir. When the sugar starts to melt, reduce heat to low and cook about 2 minutes or until all sugar melts and is golden brown, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. Serve immediately.