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

Recipe by Cooking Light May 1998

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Credit: Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary

Yield:
7 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

185 calories; calories from fat 29%; fat 6g; saturated fat 2.3g; mono fat 2.1g; poly fat 0.7g; protein 10.1g; carbohydrates 21.6g; fiber 0g; cholesterol 195mg; iron 0.7mg; sodium 210mg; calcium 194mg.
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