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”