Vanilla Egg Custard with Splenda
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.0
- Total Fat: 6.9 g
- Cholesterol: 127.3 mg
- Sodium: 124.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.1 g
- Protein: 7.9 g
View full nutritional breakdown of Vanilla Egg Custard with Splenda calories by ingredient
Introduction
Preheat oven to 325 degrees. Place 6 custard cups 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 (with pourability preferred). Divide evenly among the custard cups and sprinkle/grate nutmeg over each one.
Pour enough hot water in the roasting pan to come about halfway up the side of the custard cups. Best to pour about 1/4 of the way up ... put in oven and pour the rest up to 1/2 up the side.
Bake 25 to 35 minutes until the custard is set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Preheat oven to 325 degrees. Place 6 custard cups 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 (with pourability preferred). Divide evenly among the custard cups and sprinkle/grate nutmeg over each one.
Pour enough hot water in the roasting pan to come about halfway up the side of the custard cups. Best to pour about 1/4 of the way up ... put in oven and pour the rest up to 1/2 up the side.
Bake 25 to 35 minutes until the custard is set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Number of Servings: 8
Ingredients
-
4 eggs
1 cup skim milk (or 1%)
1 can evaporated milk
1 cup Splenda (can be minimized to 1/2 cup)
2 tsp vanilla
pinch of salt
nutmeg sprinkled on top
Directions
Serving Size: makes 8 custards