Dessert

Low Fat Baked Egg Custard is for Dessert.

Low Fat Baked Egg Custard takes 15 minutes to prepare.

Low Fat Baked Egg Custard takes 45 minutes to cook.

Low Fat Baked Egg Custard makes 4 servings.

The ingredients for Low Fat Baked Egg Custard are:

1 Whole Egg
3 Egg Whites
1/4 Cup Of Sugar
2 Cups of Milk (non fat)
1/2 Tsp Vanilla
1/4 Tsp Salt

Makes 4 6 oz servings

Here is how you make Low Fat Baked Egg Custard:

Preheat Oven 325Boil a pan of water on the stove top.Scald the 2 cups of milk. Then let cool slightly.Slightly beat eggs and whites together. Add sugar and salt. Slowly stir the (slightly cooled) scalded milk into the egg, sugar, salt mixture. Stir in the vanilla.Fill 4 6-8 oz oven safe baking dishes. Set in shallow pan on oven rack. Pour hot water into pan about 1" deep. Bake at 325 for 40-45 min or until knife inserted off center comes out clean. Serve warm or chilled. To unmold chilled custard slip knife around edges then insert point of knife down side to let air in. Invert.For one large custard pie bake in a 1 qt casserole for about 60 min. (don't forget the water)Number of Servings: 4Recipe submitted by SparkPeople user SHELLYLH.

The nutritional information for Low Fat Baked Egg Custard is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 125.8

• Total Fat: 1.5 g
• Cholesterol: 56.3 mg
• Sodium: 227.8 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 0.0 g
• Protein: 8.1 g

The dietary needs meet for Low Fat Baked Egg Custard is Low Fat