Becky Running Far & Fast's Note:
Similar to flan —but without the extra carbs— this creamy custard makes a refreshing finale to any spicy meal. This recipe can be made up to 1 day ahead, covered with plastic wrap and stored in the refrigerator.
My Private Note
Units: US | Metric
- 1In 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.
- 2Heat oven to 300°F.
- 3In 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.
- 4Pour 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.
- 5Bake 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.
- 6To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
- 7Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.
Browse Our Top Dessert Recipes
Nutritional Facts for Atkins Cinnamon Custard
Serving Size: 1 (265 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 317.9
- Calories from Fat 292
- Total Fat 32.5 g
- Saturated Fat 19.3 g
- Cholesterol 249.1 mg
- Sodium 107.8 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 4.6 g