Dessert

Dairy Free Vanilla Egg Custard is for Dessert.

Dairy Free Vanilla Egg Custard takes 15 minutes to prepare.

Dairy Free Vanilla Egg Custard takes 40 minutes to cook.

Dairy Free Vanilla Egg Custard makes 6 servings.

The ingredients for Dairy Free Vanilla Egg Custard are:

5 eggs
2 cups unsweetened almond milk
1 tsp vanilla
1/2 tsp almond extract
1/2 cup granulated Splenda
ground nutmeg for garnish

Here is how you make Dairy Free Vanilla Egg Custard:

Whisk eggs and extract until very well blended. Combine milk and Splenda in a small saucepan and heat until almost simmering - do not boil. Pour the hot milk mixture into the eggs, whisking quickly. Set 6 small ramekins into a 9x13 pan filled about 1/3 with hot water. Pour the custard through a strainer equally into the 6 ramekins. Sprinkly the tops lightly with nutmeg. Place in a 350 oven for 40 minutes or until the tops barely jiggle when shaken. Cool until slightly warm, and then chill for at least 2 hours before serving. Makes a great quick breakfast as well as dessert.Number of Servings: 6Recipe submitted by SparkPeople user CSHEL37.

The nutritional information for Dairy Free Vanilla Egg Custard is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 77.4

• Total Fat: 5.2 g
• Cholesterol: 177.0 mg
• Sodium: 112.5 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.3 g
• Protein: 5.5 g

The dietary needs meet for Dairy Free Vanilla Egg Custard is Sugar Free