Low Cal Egg Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 c. 1% milk1 c. Egg Beaters1 tsp (more or less) vanilla extract3-5 packets of Splenda, to taste10 tbsp Log Cabin Sugar Free Syrup (or brand of your choice)
Preheat oven to 325F. Whisk milk, egg substitute, vanilla extract and Splenda until blended. Put 10 6-oz custard cups in a large baking pan. Pour 1/2 cup into each cup. Place pan on oven rack. Add hot water to pan so the level is about halfway up the sides of the custard cups. Cook 40-50 minutes until set (a knife inserted in center will come out clean) and very slightly browned. Cool, then cover each cup with plastic wrap and refrigerate. To serve fancy, run a thin knife around the edge, turn onto a plate and pour 1 tbsp of syrup over the top. Or just add the syrup to the cup and eat that way.
Serving Size: Makes 10 1/2-cup servings
Serving Size: Makes 10 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 62.2
- Total Fat: 1.0 g
- Cholesterol: 5.1 mg
- Sodium: 127.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 5.7 g
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