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Atkins Sugar-Free Caramel Cinnamon Custard

  • Serves: 6
  • Calories: 317
  • Net Carb: 2.6g
  • Protein: 4.6g
  • Fat: 32.5g

Ingredients

  • 2 cups heavy cream
  • 1/2 tsp cinnamon
  • 2 large whole eggs + 2 large egg yolks
  • 7-8 tbsp sugar substitute (e.g. Splenda)
  • 1 pinch of salt
  • 1/2 tsp vanilla extract
  • 6 tbsp Atkins Quick Quisine sugar-free caramel syrup (for 6pcs 4-oz custard cups or a 2-quart round baking dish

Directions

  • Preheat oven to 300oF/150oC.
  • Heat heavy cream and cinnamon in a saucepan over medium heat and whisk gently for a thorough mix. Remove when mixture begins to steam, remember NOT to boil it.
  • Whisk all eggs, sugar substitute and salt until thickened. Pour slowly into the hot mixture and stir at the same time until well mix. Add in the vanilla extract.
  • Pour 1/2 cup of cream mixture in each custard cups (pour all if you are using baking dish).
  • Bake for 30-35minutes in a water bath until the custard is still slightly loose in center. Remove and chill for at least 4 hours.
  • Unmold and invert custard onto serving plate. Top with 1 tbsp of caramel syrup before serving.

 

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