autumn spiced egg custardSubmitted by: CAMPCHATSWORTH
IntroductionGreat recipe if you want a little something with no dairy, no whole egg, no sugar ...no guilt. Great recipe if you want a little something with no dairy, no whole egg, no sugar ...no guilt.
1/2 cup Eggbeaters Original
1/4 cup Splenda
.25 tsp each (cinnamon,nutmeg,allspice,cardamon)
1/4 tsp salt
11oz Almond Breeze Original, unsweetened
1/2 real vanilla extract
After your first batch feel free to adjust Splenda and spices to your own taste.
2.Mix in almond milk, water, and vanilla
3. Pour into 4 lightly greased custard cups or 3 ramekins.
4. Place ramekins in baking dish. Pour in enough boiling water (slightly cooled) to reach a depth of 1".
5. Bake at 350 for 50-55 minutes until tests done ( slim knife inserted midway between center and edge comes out clean.
Serving Size: makes 4 custard cup servings... 5 to 6 oz each
Number of Servings: 4
Recipe submitted by SparkPeople user CAMPCHATSWORTH.