Low Fat Baked Egg Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Whole Egg 3 Egg Whites 1/4 Cup Of Sugar2 Cups of Milk (non fat)1/2 Tsp Vanilla1/4 Tsp Salt Makes 4 6 oz servings
Preheat Oven 325
Boil a pan of water on the stove top.
Scald the 2 cups of milk. Then let cool slightly.
Slightly beat eggs and whites together. Add sugar and salt. Slowly stir the (slightly cooled) scalded milk into the egg, sugar, salt mixture. Stir in the vanilla.
Fill 4 6-8 oz oven safe baking dishes. Set in shallow pan on oven rack. Pour hot water into pan about 1" deep.
Bake at 325 for 40-45 min or until knife inserted off center comes out clean.
Serve warm or chilled. To unmold chilled custard slip knife around edges then insert point of knife down side to let air in. Invert.
For one large custard pie bake in a 1 qt casserole for about 60 min. (don't forget the water)
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLYLH.
Boil a pan of water on the stove top.
Scald the 2 cups of milk. Then let cool slightly.
Slightly beat eggs and whites together. Add sugar and salt. Slowly stir the (slightly cooled) scalded milk into the egg, sugar, salt mixture. Stir in the vanilla.
Fill 4 6-8 oz oven safe baking dishes. Set in shallow pan on oven rack. Pour hot water into pan about 1" deep.
Bake at 325 for 40-45 min or until knife inserted off center comes out clean.
Serve warm or chilled. To unmold chilled custard slip knife around edges then insert point of knife down side to let air in. Invert.
For one large custard pie bake in a 1 qt casserole for about 60 min. (don't forget the water)
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLYLH.
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 1.5 g
- Cholesterol: 56.3 mg
- Sodium: 227.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.0 g
- Protein: 8.1 g
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