JOSIE'S CREAMY EGG CUSTARD
4 eggs
2 cups Carb Countdown milk or heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon nutmeg or cinnamon
Whisk all of the ingredients, except the nutmeg or cinnamon well; strain into a shallow baking dish. Set the dish in a larger pan filled with water to go up side of dish 1 inch. Bake at 325º 30 minutes or until set. Chill well before serving and sprinkle each serving with nutmeg or cinnamon.
Makes 4 servings
Do not freeze
Made with Carb Countdown milk:
With granular Splenda:
Per Serving: 155 Calories; 9g Fat; 12g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 143 Calories; 9g Fat; 12g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Made with heavy cream:
With granular Splenda:
Per Serving: 501 Calories; 49g Fat; 9g Protein; 7g Carbohydrate; trace Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 489 Calories; 49g Fat; 9g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
I made this in a shallow baking dish, but it took mine way more than the suggested 30 minutes to set up. Mine took about an hour and 10 minutes. If you want to make this in custard cups, the 30 minutes may be long enough. This is a very nice custard with just the right sweetness. Click the photo to see a close-up.
UPDATE: I got a correction from the author of this recipe. The oven temperature should be 325º and not 300º like I had here originally. Start checking the custard after 30 minutes and bake until set and a knife inserted in the center comes out clean.