Gingerbread Custard... breakfast-dessert!

GINGERBREAD CUSTARD

There is not much more comforting than the silky, velvety, creamy, decadent feel of old-fashioned baked custard!

These are so good…spicy and not too sweet.  I love them warm, but chilling seems to accent the flavors.  Breakfast, dessert, midnight-snack – you can enjoy  a guilt-free  little cup of love anytime.

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4 eggs

Pinch of salt

3/4 cups 2% milk

One 12-ounce can evaporated skim milk

1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses

1/2 cup Splenda Granular

1/2 teaspoon vanilla

1/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Cinnamon to sprinkle
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Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9×13 baking pan. Set aside.

In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups.  Sprinkle liberally with the cinnamon.

Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.

Remove from the water bath and allow to cool on a wire rack.  Makes 6 servings.

Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium

Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium

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