Low Cal Egg Custard

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 62.2
  • Total Fat: 1.0 g
  • Cholesterol: 5.1 mg
  • Sodium: 127.0 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Low Cal Egg Custard calories by ingredient


Introduction

This is a low-carb, low sugar version of creme caramel. This is a low-carb, low sugar version of creme caramel.
Number of Servings: 10

Ingredients

    4 c. 1% milk
    1 c. Egg Beaters
    1 tsp (more or less) vanilla extract
    3-5 packets of Splenda, to taste
    10 tbsp Log Cabin Sugar Free Syrup (or brand of your choice)

Tips

Two of the carbs in this recipe are sugar alcohols from the syrup. This will last about a week in the fridge. You can also cook this all together in a casserole (adjust time and check for doneness), but once you dig into it, it won't last long in the fridge.


Directions

Preheat oven to 325F. Whisk milk, egg substitute, vanilla extract and Splenda until blended. Put 10 6-oz custard cups in a large baking pan. Pour 1/2 cup into each cup. Place pan on oven rack. Add hot water to pan so the level is about halfway up the sides of the custard cups. Cook 40-50 minutes until set (a knife inserted in center will come out clean) and very slightly browned. Cool, then cover each cup with plastic wrap and refrigerate. To serve fancy, run a thin knife around the edge, turn onto a plate and pour 1 tbsp of syrup over the top. Or just add the syrup to the cup and eat that way.

Serving Size: Makes 10 1/2-cup servings