Vanilla Egg Custard with Splenda

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 3.5 g
  • Cholesterol: 125.9 mg
  • Sodium: 142.8 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.8 g

View full nutritional breakdown of Vanilla Egg Custard with Splenda calories by ingredient
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Number of Servings: 6


    4 eggs
    1 cup skim milk
    1 can non-fat evaporated milk
    1/2 cup granular Splenda
    1 tsp vanilla
    pinch of salt
    freshly grated nutmeg


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, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among 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. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
This recipe is originally from Susan Maria Leach.

Number of Servings: 6

Recipe submitted by SparkPeople user FLMOMOF3BOYS.

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Member Ratings For This Recipe

  • Delicious and easy! The recipe didn't say how much vanilla to use so I tries 1 tsp and perhaps could have used a bit more. Bought additional extract flavors (chocolate, coffee, orange and lemon) to try out as well. - 12/18/10

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  • I LOVE this custard and basically have it for breakfast or a late night snack every day! I love adding Da Vinci Sugar-Free Syrups to it to bump up the flavor. My current fave combo is a splash of caramel and a splash of coconut. - 12/3/09

    Reply from FLMOMOF3BOYS (9/6/11)
    I will have to try the coconut. That sounds great! I am glad you enjoy the recipe!

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