Preheat oven to 325 degrees. Place 6 custard cups
or ramekins in a large roasting pan and set aside.
Add the milk, evaporated milk, eggs, Splenda, and
vanilla to the blender and pulse until smooth.
Pour into 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 custards
and bake 25 to 35 minutes, until just set in
the center and are still a little jiggly.
Carefully remove the custards from the water
bath, and transfer to towel to cool. Serve
chilled.
Originally Submitted
8/25/2015
0 Out of 5 from
0 reviews
You can add this Bariatric Egg Custard recipe to your own private DesktopCookbook.
