READY IN: 1hr 5mins
2cupsunsweetened vanilla almond milk
1⁄4 cup torani sugar-free vanilla syrup
6tablespoons monk fruit sugar
Serving Size: 1 (84) g
Servings Per Recipe:10
Calories from Fat 34 g 48 %
Total Fat 3.8 g 5 %
Saturated Fat 1.4 g 7 %
Cholesterol 133.4 mg 44 %
Sodium 129.7 mg 5 %
Total Carbohydrate2.8 g 0 %
Dietary Fiber 0.1 g 0 %
Sugars 2.7 g 10 %
Protein 6.1 g 12 %
Mix milks, vanilla, salt, cinnamon, and sweeteners (add more or less to taste, but slightly sweeter, as the eggs will temper it a little).
Whisk eggs and add to milk mixture. Whisk until smooth.
Pour equal amounts into 10 ramekins sprayed with nonstick cooking spray.
Sprinkle tops with nutmeg.
Put ramekins into a large cake pan and place into an oven preheated to 300 degrees.
Carefully pour hot water into the cake pan, to create a water bath for the custards.
Bake for one hour, until custard is set and skin has formed on top, but middle still jiggles when you shake the pan.
Remove from water bath. Cool for 15 minutes. Serve warm or cold. Refrigerate until serving. Great topped with a little whipped cream.
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