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Ingredients
Directions
- In 2 cup measure, put together lowfat milk and sugar. Cook, uncovered, on 100 percent power (high) for 3 to 5 min, or possibly till steaming and foamy but not boiling (about 180 degrees). Stir once. Meanwhile, in a medium bowl, beat large eggs. Gradually stir all of hot mix into beaten large eggs. Stir in vanilla. Arrange four (6 ounce) custard cups in 8 x 8 x 2 inch baking dish. Pour custard mix into cups. In same 2 cup measure, heat water, uncovered, on high for 3 to 5 min. Pour boiling water into baking dish around custard cups.Cook, uncovered, on high for 3 min. Give the dish a quarter-turn every minute. After 3 min, rotate custard cups so sides which were facing the center now face the edges. Cook, uncovered, on high for 1 to 3 min more, or possibly till edges are set but center still quivers. After 1 minute, check or possibly doneness every 15 seconds, turning custards as necessary. Remove each custard when done. Sprinkle with nutmeg. Let stand, uncovered, on wire rack at least 15 min. Serve warm or possibly chilled. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 940g | |
| Calories 635 | |
| Calories from Fat 163 | 26% |
| Total Fat 18.25g | 23% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 644mg | 215% |
| Sodium 383mg | 16% |
| Potassium 755mg | 22% |
| Total Carbs 86.59g | 23% |
| Dietary Fiber 0.0g | 0% |
| Sugars 87.31g | 58% |
| Protein 30.93g | 49% |
