Vanilla Egg Custard Recipe

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

Nutrition Facts

Serving Size 130.3g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 105 Calories from Fat 27

% Daily Value*

Total Fat 3.0g 5%

Saturated Fat 1.0g 5%

Trans Fat 0.0g

Cholesterol 127mg 42%

Sodium 150mg 6%

Total Carbohydrates 9.2g 3%

Sugars 8.9g

Protein 9.3g

Vitamin A 9% • Vitamin C 1% Calcium 22% • Iron 5%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in calcium High in phosphorus High in riboflavin High in selenium High in vitamin B12

Bad points Very high in cholesterol Very high in sugar Contains alcohol