2 cups Water -- 110-115 degrees F.
3 large Eggs
3/4 cup Instant Dry Milk
1 1/2 teaspoons Vanilla Extract
1/4 teaspoon Salt
1/4 cup Splenda
Nutmeg -- optional
Heat 2 cups water to 110-115 degrees F. Place eggs, dry milk, vanilla, salt and Splenda in
a bowl and mix well.
Stir hot water into egg mixture.
Blend well, and pour one-fourth of the
mixture into each of 4 custard cups.
Sprinkle custard lightly with nutmeg, if desired and place the cups in an 8" or 9" cake pan.
Pour boiling water around the cups to a depth of
Bake at 325 degrees F for about 1 hour or until a knife comes out clean when inserted into the center of custard.
Cool at room temperature. Serve warm or chilled.
Per Serving (excluding unknown items): 135 Calories; 3g Fat (23.9% calories from fat); 12g
Protein; 13g Carbohydrate; 0g Dietary Fiber; 144mg Cholesterol; 299mg Sodium.
Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1/2 Fat.