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Vanilla Egg Custards Recipe


  • 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


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

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