Serves: 8
Total Calories: 66

4 fresh, large eggs
2 cups soy milk or milk
1 teaspoon vanilla extract
3/4 teaspoon powdered stevia extract
1 tablespoon flour
pinch salt
3 tablespoons rice syrup or barley malt

• Preheat the oven to 325°F. Have ready an 8-inch, shallow, straight-sided, glass or ceramic baking dish and a larger pan for a water bath. Place an oven rack below the center of the oven.
• Place the eggs, milk, vanilla, stevia extract, flour, and salt in a blender. Process on low for several minutes. Set aside.
• Heat the rice syrup or barley malt in a small saucepan to a rolling boil. Spoon into the bottom of the baking dish, and quickly roll around to coat the bottom and sides. (You may have to use a spatula to help spread it around.) Caramelize sugar if that is all that is available, or omit.
• After the caramel glaze has cooled and hardened, pour in the custard. If it is frothy, pour the mixture through a strainer while pouring into the baking dish and/or spoon off the froth. Place the baking dish in a water bath by filling a larger pan with 1 inch of warm water. The water in the bath must not boil. If 325° is too hot, reduce the oven temperature.
• Bake approximately 1 hour. Check to see if it is done by inserting a knife halfway in near the sides of the dish. If the knife comes out clean, remove the custard from the oven.
• Cool on a rack for 1 hour, then turn out onto a plate. Loosen the sides of the custard first, if necessary. Refrigerate several hours before serving.

Nutritional Facts:

Serves: 8
Total Calories: 66
Calories from Fat: 25

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble