bunyan's diabetic baked vanilla custard

How To Make bunyan's diabetic baked vanilla custard

• 1

  Crank the oven to 325
• 2

  Heat the milk to 180 degrees in a medium sauce pan. Let it cool down for 5 mins
• 3

  Beat the eggs,Splenda/sugar blend, vanilla & salt in large bowl till smooth
• 4

  VERY SLOWLY!!! Beat in the hot milk, make sure you don't add the milk too fast or you'll cook the eggs, NO BUENO!
• 5

  Pour the mixture into 10, 6 oz ramekins
• 6

  Arrange the ramekins in a roasting pan
• 7

  Add 1" of hot water to the roasting pan
• 8

  Bake, uncovered for one hour, or till a knife stuck in the middle comes out totally clean
• 9

  Take the ramekins out of the roasting pan, and put them on a wire rack to cool, allow them to cool to room temp
• 10

  Cover & stick them in the fridge overnight
• 11

  Serve them plain, or with the sliced fruit or mint
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