Low fat, low cholesterol baked egg custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup Egg substitute, liquid (Egg Beaters) 2 cup Milk, nonfat 8 tsp unpacked Brown Sugar .5 tsp Becel Margerine - Vegan (2 tsp)
Preheat oven to 325F
Grease 6 ramekins or 1 8x8 dish
Heat water for bain-marie
Heat milk to scalding
Beat egg, sugar and vanilla together
Add hot milk
Pour into greased moulds, which must be placed in a larger dish so that hot water can be poured up to about halfway as high as moulds. Sprinkle nutmeg on top.
Bake for 1 hr until set.
Can substitute honey or no-cal sweetener if desired.
Serving Size: Makes 6 ramekins or 1 8x8 dish
Number of Servings: 6
Recipe submitted by SparkPeople user SAUMON.
Grease 6 ramekins or 1 8x8 dish
Heat water for bain-marie
Heat milk to scalding
Beat egg, sugar and vanilla together
Add hot milk
Pour into greased moulds, which must be placed in a larger dish so that hot water can be poured up to about halfway as high as moulds. Sprinkle nutmeg on top.
Bake for 1 hr until set.
Can substitute honey or no-cal sweetener if desired.
Serving Size: Makes 6 ramekins or 1 8x8 dish
Number of Servings: 6
Recipe submitted by SparkPeople user SAUMON.
Nutritional Info Amount Per Serving
- Calories: 79.0
- Total Fat: 0.4 g
- Cholesterol: 1.7 mg
- Sodium: 159.0 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.0 g
- Protein: 9.4 g
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