Dairy Free Vanilla Egg Custard

Name: Dairy Free Vanilla Egg Custard Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 5 eggs; 2 cups unsweetened almond milk; 1 tsp vanilla; 1/2 tsp almond extract; 1/2 cup granulated Splenda; ground nutmeg for garnish

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 6

Ingredients

5 eggs2 cups unsweetened almond milk1 tsp vanilla1/2 tsp almond extract1/2 cup granulated Splendaground nutmeg for garnish

Directions

Whisk eggs and extract until very well blended. Combine milk and Splenda in a small saucepan and heat until almost simmering - do not boil. Pour the hot milk mixture into the eggs, whisking quickly. Set 6 small ramekins into a 9x13 pan filled about 1/3 with hot water. Pour the custard through a strainer equally into the 6 ramekins. Sprinkly the tops lightly with nutmeg. Place in a 350 oven for 40 minutes or until the tops barely jiggle when shaken. Cool until slightly warm, and then chill for at least 2 hours before serving. Makes a great quick breakfast as well as dessert.

Number of Servings: 6

Recipe submitted by SparkPeople user CSHEL37.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 77.4
Total Fat: 5.2 g
Cholesterol: 177.0 mg
Sodium: 112.5 mg
Total Carbs: 1.3 g
Dietary Fiber: 0.3 g
Protein: 5.5 g

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