Dessert

Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White is for Dessert, Snack.

Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White takes 20 minutes to prepare.

Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White takes 45 minutes to cook.

Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White makes 6 servings.

The ingredients for Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White are:

9 egg whites
2 egg yolk
1/8 cup or slightly less sweet'n low
5 1/4 C skim milk
1 tsp vanilla

If you want it to be creamier, add one or two egg yolks, but this will increase the fat and it really doesn't need it. Can also be made with only 1 yolk and 8 whites. The more yolks, the less likely it is to curdle.

Here is how you make Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White:

Blend eggs and 1/8 cup or slightly less sweet'n low, add a tsp vanilla, then blend in milk. Bake at 325 for 35-45 min in glass or corning ware baking cups (sprayed with cooking spray) set inside a water bath of. Check for doneness frequently when custard gets close as there is a small range of temperature where the custard will be done but not over done. It should not slip when tilted up 45 degrees, and should be like a soft jello. Do not over cook-it will easily curdle. It will also keep cooking when removed from the oven if left in the water, so remove from water bath immediately unless you remove it from the over when it is slightly under done.Number of Servings: 6Recipe submitted by SparkPeople user SHERIT22.

The nutritional information for Egg Custard, 6 Srvg Baked Low Fat 2 Yolk 9 White is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 118.4

• Total Fat: 2.0 g
• Cholesterol: 72.6 mg
• Sodium: 196.6 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 0.0 g
• Protein: 15.7 g