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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 2.0 g
  • Cholesterol: 72.6 mg
  • Sodium: 196.6 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 15.7 g

View full nutritional breakdown of Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White calories by ingredient
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Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White

Submitted by: SHERIT22

Introduction

Low Fat Egg Custard
Serving size is 1.17 cups and equals 1/6 of recipe.
Low Fat Egg Custard
Serving size is 1.17 cups and equals 1/6 of recipe.

Number of Servings: 6

Ingredients

    9 egg whites
    2 egg yolk
    1/8 cup or slightly less sweet'n low
    5 1/4 C skim milk
    1 tsp vanilla

    If you want it to be creamier, add one or two egg yolks, but this will increase the fat and it really doesn't need it. Can also be made with only 1 yolk and 8 whites. The more yolks, the less likely it is to curdle.

Directions

Blend eggs and 1/8 cup or slightly less sweet'n low, add a tsp vanilla, then blend in milk. Bake at 325 for 35-45 min in glass or corning ware baking cups (sprayed with cooking spray) set inside a water bath of. Check for doneness frequently when custard gets close as there is a small range of temperature where the custard will be done but not over done. It should not slip when tilted up 45 degrees, and should be like a soft jello. Do not over cook-it will easily curdle. It will also keep cooking when removed from the oven if left in the water, so remove from water bath immediately unless you remove it from the over when it is slightly under done.

Number of Servings: 6

Recipe submitted by SparkPeople user SHERIT22.






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