Vanilla Egg Custard with Splenda
Preheat oven to 325 degrees. Place 6 custard cups 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 (with pourability preferred). Divide evenly among the custard cups and sprinkle/grate nutmeg over each one.
Pour enough hot water in the roasting pan to come about halfway up the side of the custard cups. Best to pour about 1/4 of the way up ... put in oven and pour the rest up to 1/2 up the side.
Bake 25 to 35 minutes until the custard is set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Submitted by: CRAWFORDC2
CALORIES: 121 |
FAT: 6.9g |
PROTEIN: 7.9g |
CARBS: 10g |