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Tuesday, April 1, 2014

Baked Vanilla Custard

Baked Vanilla Custard

Though I have one friend who vows never to eat anything vanilla, she knows she’s in a tiny minority. Everyone else will love this sweet and velvety dessert that’s just like the cozy ones “Grandma used to make”.

(Serves 4)

2 eggs, or equivalent in egg substitute
½ cup + 1 tablespoon SPLENDA Granular
1 (12- fluid ounce) can evaporated fat – free milk
¼ cup water
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
Hot water

Preheat oven to 350 degrees. Spray 4 (12 – ounce) custard cups with butter – flavored cooking  spray. In a medium bowl, combine eggs and ½ cup SPLENDA. Mix well using a wire whisk. Blend in evaporated milk and water. Add vanilla extract. Mix gently just to combine. Evenly pour mixture into prepared custard cups. In a small bowl, combine nutmeg mixture. Place filled custard cups in a 9-by-9- inch cake pan. Carefully pour hot water into cake pan to almost the height of the cups. Bake for 50 minutes or until a knife inserted near the edge of the cups comes out clean. Remove cups from cake pan and cool on a wire rack for at least 10 minutes. Refrigerate for at least 30 minutes.

Each serving equals

HE: ¾ Fat – Free Milk * ½ protein
13 Optional calories
119 Calories * 2  gm Fat * 9 gm Protein *
196 gm Carbohydrate * 151 mg Sodium *
252 mf Calcium * 0 gm Fiber

DIABETIC EXCHANGES: 1 Fat – Free Milk * 1/2 meat 

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