1. Lightly Butter 6 x 180g Pyrex cups and place in a 9" X 12" pan. Tip: If I am short on time I just use a light olive oil spray.
2. Bring the milk just to a boil. Meanwhile boil the shirataki noodles in water for 5 minutes then drain well.
3. Cut into small pieces with scissors and put equal amounts inside each buttered Pyrex cup.
4. Whisk eggs, Xylitol, cinnamon, and salt together. Then add some of the hot milk to this egg mixture and whisk (try not to 'cook' the eggs, pour slowly and whisk briskly). Add egg mixture back into hot milk and add vanilla continuing to whisk.
5.Divide the liquid equally among the Pyrex cups. Next, pour hot water in the 9" X 12" pan around the cups to the halfway mark and then place in the oven. Bake for 15-20 minutes until they just set.
Dust with Xylitol -sweetened cinnamon and eat it hot or cold!
