Classic Custard

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

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 29%
  • Fat: 6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.1g
  • Carbohydrate: 21.6g
  • Fiber: 0.0g
  • Cholesterol: 195mg
  • Iron: 0.7mg
  • Sodium: 210mg
  • Calcium: 194mg

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

  1. Preheat oven to 325°.
  2. Combine eggs, sugar, and salt in a large bowl; stir well with a whisk.
  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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