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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 95.9
  • Total Fat: 3.5 g
  • Cholesterol: 141.6 mg
  • Sodium: 135.6 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Vanilla Egg Custard with Splenda calories by ingredient
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Vanilla Egg Custard with Splenda




Number of Servings: 6

Ingredients

    4 eggs
    1 cup skim milk
    1 can non-fat evaporated milk
    1/2 cup granular Splenda
    pinch of salt
    freshly grated nutmeg

Directions

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
This recipe is originally from Susan Maria Leach.

Number of Servings: 6

Recipe submitted by SparkPeople user FLMOMOF3BOYS.






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