Mexican (Low Carb) Cinnamon Custard
by Paula Meier

Mexican Cinnamon Custard Serves: 6 people. Preparation time: 1 hour.

• In a medium-size heavy saucepan, combine 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.
• Pre-heat the oven to 300°F.
• In 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.
• Pour about ½ cup of the 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 (about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish. Cover the pan with aluminum foil while cooking to keep moisture in your Custards!
• Bake until Custard is still slightly loose in center, about 30 minutes. (Bake the baking dish about 5 minutes more). Using an oven mitt, carefully remove cups from water bath. Serve warm, at room temperature or cold, toping each serving with a squirt of Whipped Cream and 1 tablespoon of Caramel Syrup.


"Cinnamon" - This popular, distinctive tasting and aromatic spice comes from the tree bark of Cinnamon trees. Most modern supply now comes from Indonesia and China, but it is native to India and Myanmar. You can also find it grown on the "Spice Island" (Grenada) in the Caribbean. It was imported to Egypt as far back as 2000 B.C. and highly regarded as a gift to monarchs and deity. In the US, it is popular in Cereals, Toast and Rolls. The Mexicans use it in the preparation of their unique Chocolate. The Greeks make a Rakomelo, a Cinnamon Brandy Liquor used as a digestive spirit and a home remedy for sore throat. Ahem!.

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