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Baked Vanilla Custard

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Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  1. Heat milk just to boiling in medium saucepan.
  2. Let cool 5 minutes.
  3. Beat eggs, Equal™, vanilla and salt in large bowl until smooth.
  4. Gradually beat in hot milk.
  5. Pour mixture into ten 6-ounce custard cups or 1½ quart glass casserole.
  6. Place custard cups or casserole in roasting pan; add 1 inch of hot water into roasting pan.
  7. Bake, uncovered, in preheated 325°F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
  8. Remove custard cups or casserole from roasting pan; cool on wire rack.
  9. Cool to room temperature.
  10. Refrigerate several hours or until well chilled.
  11. Serve garnished with sliced fresh fruit and mint, if desired.

Nutritional information Edit

Per serving:

  • 90 cal. | 7 g pro. | 5 g carb. | 5 g fat | 135 mg chol. | 124 mg sodium

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