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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 125.8
  • Total Fat: 1.5 g
  • Cholesterol: 56.3 mg
  • Sodium: 227.8 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.1 g

View full nutritional breakdown of Low Fat Baked Egg Custard calories by ingredient
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Low Fat Baked Egg Custard

Submitted by: SHELLYLH

Introduction

I have not tried this recipe with sugar substitutes. I am sure that someone will so please let us know if it works. I have not tried this recipe with sugar substitutes. I am sure that someone will so please let us know if it works.
Number of Servings: 4

Ingredients

    1 Whole Egg
    3 Egg Whites
    1/4 Cup Of Sugar
    2 Cups of Milk (non fat)
    1/2 Tsp Vanilla
    1/4 Tsp Salt

    Makes 4 6 oz servings

Directions

Preheat Oven 325
Boil a pan of water on the stove top.
Scald the 2 cups of milk. Then let cool slightly.

Slightly beat eggs and whites together. Add sugar and salt. Slowly stir the (slightly cooled) scalded milk into the egg, sugar, salt mixture. Stir in the vanilla.
Fill 4 6-8 oz oven safe baking dishes. Set in shallow pan on oven rack. Pour hot water into pan about 1" deep.
Bake at 325 for 40-45 min or until knife inserted off center comes out clean.
Serve warm or chilled. To unmold chilled custard slip knife around edges then insert point of knife down side to let air in. Invert.
For one large custard pie bake in a 1 qt casserole for about 60 min. (don't forget the water)

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLYLH.






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Member Ratings For This Recipe

  • I made this a few days ago but used 1% milk and 3 whole eggs. I like my custard a little sweeter so I added the 1/4 sugar as called for then added another 1/4 c. splenda. This was fabulous and can count as a protein, ;-). - 10/4/10

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