Vanilla Egg Custard

Name: Vanilla Egg Custard Recipe
Yield: 6
Ingredients: 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 Truvia (1/4 cup) vanilla and salt. Pour into a large measuring cup and divide evenly between 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 and are still a little jiggly. Carefully remove the custards from the water bath and transfer to a wire rack to cool. Serve chilled.

Number of Servings: 6

Ingredients

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, Truvia (1/4 cup), vanilla, and salt. Pour into a large measuring cup and divide evenly between 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 and are still a little jiggly. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Directions

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JENNYANNED.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 126.9
Total Fat: 3.9 g
Cholesterol: 133.8 mg
Sodium: 176.1 mg
Total Carbs: 19.3 g
Dietary Fiber: 0.2 g
Protein: 10.9 g

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