Classic Custard

Classic Custard Recipe
Photo: Becky Luigart-Stayner; Styling: Cathy Muir
Try this low-calorie take on a Classic Custard recipe for a delicious dessert.

Yield:

7 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Caloriesfromfat 29 %
Fat 6 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 10.1 g
Carbohydrate 21.6 g
Fiber 0.0 g
Cholesterol 195 mg
Iron 0.7 mg
Sodium 210 mg
Calcium 194 mg

Ingredients

6 large eggs
1/2 cup sugar
1/4 teaspoon salt
4 cups 1% low-fat milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Cooking spray

Preparation

Preheat oven to 325°.

Combine eggs, sugar, and salt in a large bowl; stir well with a whisk.

Cook milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove milk from heat, and gradually add to the egg mixture, stirring constantly with a whisk. Stir in vanilla and almond extracts. Pour into a deep 2-quart soufflé dish coated with cooking spray. Place casserole in a 13 x 9-inch baking pan, and add hot water to the pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center of custard comes out almost clean. Remove casserole from pan; serve custard warm or chilled.

Note:

May 1998
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