Snack

Vanilla Egg Custard with Splenda is for Breakfast, Snack.

Vanilla Egg Custard with Splenda takes 15 minutes to prepare.

Vanilla Egg Custard with Splenda takes 25 minutes to cook.

Vanilla Egg Custard with Splenda makes 6 servings.

The ingredients for Vanilla Egg Custard with Splenda are:

4 eggs
1 cup skim milk
1 can non-fat evaporated milk
1/2 cup granular Splenda
1 tsp vanilla
pinch of salt
freshly grated nutmeg

Here is how you make Vanilla Egg Custard with Splenda:

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.This recipe is originally from Susan Maria Leach.Number of Servings: 6Recipe submitted by SparkPeople user FLMOMOF3BOYS.

The nutritional information for Vanilla Egg Custard with Splenda is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 94.7

• Total Fat: 3.5 g
• Cholesterol: 125.9 mg
• Sodium: 142.8 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 0.0 g
• Protein: 8.8 g

The dietary needs meet for Vanilla Egg Custard with Splenda is Sugar Free