Baked Vanilla Custard

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



  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