Mikes Egg Custard Sugarless Recipes

Steps:

• Place milk in a 2 cup microwavable cup. Microwave on High for 4 to 5 minutes or until steaming. Let cool.
• Mix together remaining ingredients in a 1 1/2 quart microwable casserole dish until well blended.
• Pour milk into egg mixture and stir.
• Cover with plastic wrap or tight fitting lid.
• Micowave on Low (30% - 40%) for 14 to 16 minutes or until mixture thickens to desired consistency.
• Remove cover immediately and allow to cool to room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

Steps:

• Preheat oven to 300 degrees F. Lightly coat 6 ramekins or a one-quart baking dish with non-stick spray. Put a kettle of water on to boil (you'll need about 6 cups for the Bain Marie.
• In a 2-cup glass measure, microwave the half&half until hot, but not boiling, 3 to 4 minutes on high, checking after each minute. Whisk in cinnamon, if using mixing well.
• In a large mixing bowl, beat eggs and yolks well, until slightly thickened. Add salt and vanilla and mix well.
• Stir the 1/2 cup Spenda into the hot cream, mixing until disolved. (If using Thik'n'Thin, combine it with the Splenda before adding it to the cream).
• Very SLOWLY, while whisking continuously, dribble the hot cream into the eggs, As the eggs are tempered, add the cream a bit more quickly until it's completely incorporated. Taste and adjust sweetener, if needed.
• Pour into prepared dish(es), though a strainer, if necessary. Place custard dish(es) in a deep 9'x9" pan. Pour in the boiling water up to the level of the custard, being careful not to get water in the custard. Dust top with freshly grated nutmeg, if desired.
• Bake at 300 degrees F for 30 minutes for the ramakins, 35 minutes for the quart dish, until the custard is set - a bit "jiggly" in the center but a khife inserted about half-way from the rim comes out clean.
• Serve with caramel sauce of fresh berries.