Recipe

Atkins Cinnamon Custard Recipe

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Ingredients

Directions

Step #1 In a medium-size heavy saucepan, mix heavy cream & cinnamon.
Step #2 Heat over med-heat/flame, whisking constantly to thoroughly mix cinnamon into cream, just until cream begins to steam (do not boil).
Step #3 Remove from heat.
Step #4 Heat oven to 300°F.
Step #5 In a medium bowl, whisk eggs, egg yolks, sugar substitute & salt together until pale yellow & slightly thickened.
Step #6 Using a soup ladle & whisking constantly, very slowly pour in the hot cream.
Step #7 When all the cream has been added, whisk in the vanilla extract.
Step #8 Pour about 1/2 c cream mixture into each of six 4-oz custard c (or pour entire mixture into a 2-quart round baking dish).
Step #9 Place the c or baking dish in a roasting pan.
Step #10 Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the c or baking dish.
Step #11 Bake until custard is still slightly loose in center, about 30 mins (for the baking dish, bake about 5 mins more).
Step #12 Using an oven mitt, carefully remove c from water bath.
Step #13 To unmold, chill custard for at least 4 hrs or overnight.
Step #14 Run a knife around edge of custard c to loosen, invert onto a serving plate, & top this with caramel syrup (optional).
Step #15 Serve warm, at about room temp, or cold; top each serving with 1 tbsp caramel syrup.
Enjoy the Atkins Cinnamon Custard recipe