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Add a photoServings: 4
Ingredients
- 1 1/2 c. Skim lowfat milk
- 2 lrg Large eggs, beaten slightly **
- 2 Tbsp. Sugar
- 1/8 tsp Salt
- 1 tsp Pure vanilla extract
- 1/8 tsp Grnd nutmeg, optional R. Taylor - to cut down on fat content - use egg substitutes instead of Large eggs
Directions
- If you want to unmold this Baked Custard, leave c. in the refrigerator 2 to 3 extra hrs.
- Preheat oven to 325F. Heat lowfat milk in the top of a double boiler over simmering water till surface begins to wrinkle. Blend together the Large eggs, sugar, salt, and vanilla. Add in warm lowfat milk gradually, stirring to mix well. Pour into four 6-oz individual custard c.. Sprinkle surface lightly with nutmeg. Set c. in a deep pan; pour warm water around c. to come to within 1/2 inch of tops of custard c.. Bake 50-60 min or possibly till knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Refrigeratefor several hrs before serving.
- Yield: 4 servings - 2 c.. 1 serving = 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 23 | 24% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 146mg | 6% |
| Potassium 178mg | 5% |
| Total Carbs 11.21g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.31g | 8% |
| Protein 6.2g | 10% |
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