Skip to Content
Also part of the UPMC family:

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

Return to Suggested Recipes for Post Bariatric Surgery - Phase 2A: Full Liquid Diet