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
  • ground nutmeg
  1. PREHEAT oven to 350 degrees F.
  2. 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.
  3. BAKE for 25 to 28 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely.
  4. Note: 6 - 3/4 oz. 28 minutes.
  5. Refrigerate until ready to serve.
I keep these in the refrigerator most of the time. They are so satisfying when you get a sweet tooth moment.