Baked Vanilla Custard: The Best Baked Vanilla Custard Recipe from Cook'n

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	Baked Vanilla Custard

Serves: 10

Print this Recipe

Serving Size 1/2 cup

   1 quart skim milk
   6 eggs
   6 1/4 teaspoons Equal measure or 21 packets EQUAL sweetener or 3/4 cup plus 2 Tbsp EQUAL Spoonful
   2 teaspoons vanilla extract
   1/4 teaspoon salt
   1/2 tablespoon Ground nutmeg

1. Heat milk just to boiling in medium saucepan; let cool 5 minutes.

2. Beat eggs, Equal, vanilla, and salt in large bowl until smooth; gradually beat in hot milk. Pour mixture into 10 custard cups or 1 1/2-qt glass casserole; sprinkle generously with nutmeg. Place custard cups or casserole in roasting pan; add 1 inch hot water to roasting pan.

3. Bake, uncovered, in preheated 325°F oven until sharp knife inserted halfway between center and edge of custard comes out clean, 45 to 60 minutes. Remove custard dishes from roasting pan; cool on wire rack. Refrigerate until chilled.

EXCHANGES
Carbohydrate 1/2
Fat 1/2

PYRAMID SERVINGS
Milk 1/2

NUTRITION FACTS
Calories 89(28 calories from fat)
Fat 3 g
Saturated Fat 1 g
Cholesterol 129 mg
Sodium 146 mg
Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 7 g
Protein 7 g

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