Vanilla Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Custard Filling:4 cups Skim Milk8 Egg Whites (large eggs)1/2 cup Splenda (or any other sugar substitute)1/2 cup Granulated Sugar1 tbsp Vanilla Extract (or one vanilla bean)Topping:1 cup Strawberries Frozen Unsweetened1 tsp Splenda
Makes 10 3oz Servings ***This recipe calls for refrigeration for about 4 hours***
Pre-Heat Oven to 325. While oven is preheating take cooking sheet and fill with water. Place in oven so water will be hot when custard dishes are added.
In a small saucepan mix 1 cup of the Skim Milk, sugar, splenda, and vanilla extract. Bring to a boil and shimmer for 5 minutes.
While the mixture is boiling take remaining 3 cups of milk and whisk with egg whites.
When the mixture is done shimmering remove from heat and add about half of the milk/egg mixture and whisk. Now add the hot mixture in with the remaining cold mixture.
Evenly pour custard mixture into 10, 3oz custard cups. Place cups in water bath in the oven. Bake custard dishes until golden on top and they are not jiggly. Once done cooking remove custard dishes and refrigerate for 4 hours or overnight.
Before serving dessert take frozen strawberries and cook over medium heat until tender. add splenda if you like. let strawberry sauce cool (it will thicken once cooled). Place strawberry sauce over custard dishes and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user MONDANA.
Pre-Heat Oven to 325. While oven is preheating take cooking sheet and fill with water. Place in oven so water will be hot when custard dishes are added.
In a small saucepan mix 1 cup of the Skim Milk, sugar, splenda, and vanilla extract. Bring to a boil and shimmer for 5 minutes.
While the mixture is boiling take remaining 3 cups of milk and whisk with egg whites.
When the mixture is done shimmering remove from heat and add about half of the milk/egg mixture and whisk. Now add the hot mixture in with the remaining cold mixture.
Evenly pour custard mixture into 10, 3oz custard cups. Place cups in water bath in the oven. Bake custard dishes until golden on top and they are not jiggly. Once done cooking remove custard dishes and refrigerate for 4 hours or overnight.
Before serving dessert take frozen strawberries and cook over medium heat until tender. add splenda if you like. let strawberry sauce cool (it will thicken once cooled). Place strawberry sauce over custard dishes and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user MONDANA.
Nutritional Info Amount Per Serving
- Calories: 98.1
- Total Fat: 0.2 g
- Cholesterol: 2.0 mg
- Sodium: 95.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.5 g
- Protein: 6.6 g
Member Reviews