Photo: Becky Luigart-Stayner; Styling: Cathy Muir
Yield
7 servings (serving size: 3/4 cup)

Try this low-calorie take on a Classic Custard recipe for a delicious dessert.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 3

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.

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