Vanilla Egg Custard


4 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.8
  • Total Fat: 4.0 g
  • Cholesterol: 145.5 mg
  • Sodium: 163.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 10.5 g

View full nutritional breakdown of Vanilla Egg Custard calories by ingredient



Number of Servings: 6

Ingredients

    4 Eggs
    1 1/2 Cup Evaporated Non Fat Milk
    1 Cup Skim Milk
    1 Cup Splenda
    Pinch of Salt
    Nutmeg


Directions

Beat eggs in bowl, add milks, splenda, salt and half the nutmeg. Strain through fine mesh strainer. Place 6 custard cups in a large cake pan and fill with hot water no further than 1/4 inch away from the top of the cups. Carefully fill each cup with the mixture, and sprinkle with remaining nutmeg. Bake at 325 for 25-35 minutes, until custards are set but still jiggle slightly. Carefully remove from pan and cool on wire rack. Chill before eating.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZIANNIE.

Member Ratings For This Recipe


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    1 of 1 people found this review helpful
    This is not low carb. It clearly states the amount per serving under the nutrition info. I wish SP would moderate the tags people post under. - 8/30/10


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    1 of 1 people found this review helpful
    this looks really yummy but at 42g of carbs, im not so sure it falls under the low-carb category :( - 5/4/08


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    Good
    I liked this. Added 1/2 tsp vanilla. My overall stats were very different than what is listed. One thing I noticed is that the actual recipe used the Splenda Sugar Blend for baking, which is 1/2 sugar and a lot more carbs -- I used Stevia flakes. My serving for carbs - 13g - 4/12/17


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    I would use Diabetisweet, since the sugar alcohols would not be counted. It would be much lower in carbs then. - 11/21/09


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    I think it would be better with some vanilla bean flakes added. I'll have to make this :) - 5/22/08