Dessert

Low Cal Egg Custard is for Dessert.

Low Cal Egg Custard takes 10 minutes to prepare.

Low Cal Egg Custard takes 50 minutes to cook.

Low Cal Egg Custard makes 10 servings.

The ingredients for Low Cal Egg Custard are:

4 c. 1% milk
1 c. Egg Beaters
1 tsp (more or less) vanilla extract
3-5 packets of Splenda, to taste
10 tbsp Log Cabin Sugar Free Syrup (or brand of your choice)

Here is how you make Low Cal Egg Custard:

Preheat oven to 325F. Whisk milk, egg substitute, vanilla extract and Splenda until blended. Put 10 6-oz custard cups in a large baking pan. Pour 1/2 cup into each cup. Place pan on oven rack. Add hot water to pan so the level is about halfway up the sides of the custard cups. Cook 40-50 minutes until set (a knife inserted in center will come out clean) and very slightly browned. Cool, then cover each cup with plastic wrap and refrigerate. To serve fancy, run a thin knife around the edge, turn onto a plate and pour 1 tbsp of syrup over the top. Or just add the syrup to the cup and eat that way. Serving Size:?Makes 10 1/2-cup servings

The nutritional information for Low Cal Egg Custard is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 62.2

• Total Fat: 1.0 g
• Cholesterol: 5.1 mg
• Sodium: 127.0 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 0.0 g
• Protein: 5.7 g

The dietary needs meet for Low Cal Egg Custard is Low Carb