Baked Custard (Phase 1)
4 large eggs
1/2 cup splenda
1/2 teaspoon salt
1 (12 fluid ounce) can evaporated skim milk
1 cup water
1 teaspoon vanilla extract
PREHEAT oven to 350 degrees F.
Combine eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
BAKE for 25 to 28 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.
Note: 6 - 3/4 oz. 28 minutes.
Refrigerate until ready to serve.
Pairs Well With
I keep these in the refrigerator most of the time. They are so satisfying when you get a sweet tooth moment.