As of Now…

“Yesterday is gone. Tomorrow has not yet come. We have only today. Let us begin.” – Mother Theresa

Vanilla Egg Custard October 24, 2008

Filed under: Recipes — lookingforward73 @ 2:51 pm

I would like to share and add recipes that I find and try and love to this blog. Obviously, this is not my original recipe, so I will always give credit to wear I found it. I have been finding many delicious WLS friendly recipes at bariatriceating.com . I made these last night and can already tell they will be a favorite to have handy in the fridge.

SUSAN MARIA’S VANILLA EGG CUSTARD

WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.

Makes six 1/2 cup servings

This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control.

4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

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One Response to “Vanilla Egg Custard”

  1. eatincalgary Says:

    not vanilla custard, but a if you want to try a very close relative (some may say a twin 😉 which is very easy to make – creme brulee: http://eatincalgary.wordpress.com/2008/12/06/quick-and-easy-creme-brulee/


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