Egg Custard
Yield: 4 servings
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Ingredients
- 4 eggs
- 2 cup(s) skim milk
- 1/2 cup(s) Splenda
- 1 teaspoon(s) vanilla
- 1/2 teaspoon(s) salt
- nutmeg
Preparation
- Preheat oven to 325. Place an oblong pan in the lower rack of the oven with water in it to heat up with the oven.
- In a medium bowl lightly beat eggs. Stir in milk, Splenda, vanilla, and salt. Place one 1-quart casserole or 6-ounce custard cups in a 13x9x2 inch baking pan on oven rack. Pour custard mixture into casserole or divide custard mixture among the custard cups. Sprinkle with nutmeg if desired.
- Pour boiling water into the pan around casserole or custard cups to a depth of 1 inch. Bake for 50-60minutes.
November 2012
This recipe is a personal recipe added by darlakaye and has not been tested or endorsed by MyRecipes.
Egg Custard Recipe at a Glance
- COURSE: Puddings/Custards
- MAIN INGREDIENT: Eggs
- COOKING METHOD: Bake
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