Vanilla Egg Custards Recipe

Ingredients

Greg's Eggs - Large Eggs, 4 eggs
Carnation - Light Evaporated Milk, 1 container
Splenda - Granulated No Calorie Sweetener, 15 tsp (0.5 g)
Vanilla Extract, 2 tsp (4 g)
1% Low Fat Milk, 0.67 cup

Nutritional Info

Serving Size: 4
Calories: 193
Carbs: 15 g
Fat: 7 g
Protein: 15 g
Sodium: 85 mg
Sugar: 16 g

Directions

Preheat the oven to 325 degrees.

Beat the eggs with the evaporated milk, Splenda, vanilla extract and low-fat milk. Sieve and pour into about 7 ramekins or small heatproof custard cups.

Put inside a heatproof baking dish and add hand-hot water to come halfway up the sides of the ramekins or cups. Sprinkle the tops with a little ground nutmeg if liked.

Bake in the oven for 20-25 minutes until just set but still a bit wobbly.

Remove from the baking dish and allow to cool. Refrigerate to chill before serving.

Kindly Submitted by “Bariatric Cookery”

Vanilla Egg Custards