Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light July 2010


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Heat milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside.

  • Combine eggs and egg whites in a large bowl; beat well with a wire whisk. Add sugars; beat well with a wire whisk. Gradually add milk to egg mixture beating constantly. Stir in extracts.

  • Spoon 1/2 cup egg mixture into each of 8 (6-ounce) custard cups; sprinkle with nutmeg. Place 4 custard cups in each of 2 (9-inch) round cakepans; add hot water to each pan to a depth of 1 inch. Bake at 325° for 45 minutes or until set. Remove custard cups from pans; cool to room temperature. Cover with plastic wrap; chill.

Nutrition Facts

124 calories; calories from fat 23%; protein 5.5g; fat 3.1g; saturated fat 1.5g; mono fat 1g; poly fat 0.2g; carbohydrates 17.9g; fiber 0g; cholesterol 63mg; iron 0.5mg; sodium 77mg; calcium 124mg.