Smooth, cold, and very soothing. from www.bariatriceating.com
| 4 | eggs |
| 1 | cup skim milk |
| 12 | oz. canned evaporated skim milk |
| 1/2 | cup Splenda Granular |
| 2 | tsp. vanilla extract |
| 1 | Salt, pinch |
| 1 | Nutmeg, freshly grated |
- Preheat oven to 325 degrees.
- Place 6 custard cups or ramekins in a large roasting an and set aside.
- Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt.
- Pour through strainer into 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 custards are just set in the center.
- Carefully remove custards from the water bath, and transfer to a wire rack to cool.
- Serve chilled.
Breakfast, Dessert, Snacks
| Nutrition Facts | ||||||
Serving Size 130.3g |
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Amount Per Serving |
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Calories 105 Calories from Fat
27 |
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% Daily Value* |
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Total Fat
3.0g 5%
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Saturated Fat
1.0g 5%
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Trans Fat
0.0g |
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Cholesterol
127mg 42%
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Sodium
150mg 6%
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Total Carbohydrates
9.2g 3%
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Sugars
8.9g |
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Protein
9.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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Featured question:
How many times a week can I eat tilapia?
There is no limit on tilapia. Certain oily fishes and regional fishes may limited due to their risk of contamination with mercury and other substances... Read more
How many times a week can I eat tilapia?
There is no limit on tilapia. Certain oily fishes and regional fishes may limited due to their risk of contamination with mercury and other substances... Read more



