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[Obesity Discussion]

CINNAMON CUSTARD

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:30:00

Calories: 329
Fat: 33 grams
Protein: 5 grams
Carbohydrates: 4 grams
Fiber: 0 grams
Net Carbs: 4 grams
2 cups heavy cream
1/2 teaspoon cinnamon
2 large whole eggs
2 large egg yolks
1/2 cup granular sugar substitute
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons sugar free caramel syrup, divided
4 cups boiling water (for water bath)
1. In a medium-size heavy saucepan, combine heavy
cream and cinnamon. Heat over medium heat, whisking
constantly to thoroughly blend cinnamon into cream, just
until cream begins to steam (do not boil). Remove from
heat.
2. Heat oven to 300F.
3. In a medium bowl, whisk eggs, egg yolks, sugar
substitute and salt together until pale yellow and slightly
thickened. Using a soup ladle and whisking constantly,
very gradually pour in the hot cream. When all the
cream has been added, whisk in the vanilla extract.
4. Pour about 1/2 cup cream mixture into each of six 4-
ounce custard cups (or pour entire mixture into a 2-quart
round baking dish). Place the cups or baking dish in a
roasting pan. Carefully pour enough boiling water in the
roasting pan to come halfway up the sides of the cups
or baking dish. Bake until custard is still slightly loose in
center, about 30 minutes (for the baking dish, bake
about 5 minutes more). Using an oven mitt, carefully
remove cups from water bath. Serve warm, at room
temperature, or cold; top each serving with 1 tablespoon
caramel syrup. (This recipe can be made up to 1 day
ahead, covered with plastic wrap and stored in the
refrigerator.)
Similar to flanbut without the extra carbsthis creamy custard
makes a refreshing finale to any spicy meal.

Atkins - Cinnamon Custard

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