4 Eggs 1 1/2 Cup Evaporated Non Fat Milk 1 Cup Skim Milk 1 Cup Splenda Pinch of Salt Nutmeg
Beat eggs in bowl, add milks, splenda, salt and half the nutmeg. Strain through fine mesh strainer. Place 6 custard cups in a large cake pan and fill with hot water no further than 1/4 inch away from the top of the cups. Carefully fill each cup with the mixture, and sprinkle with remaining nutmeg. Bake at 325 for 25-35 minutes, until custards are set but still jiggle slightly. Carefully remove from pan and cool on wire rack. Chill before eating.