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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I modified this from Baked Custard because I needed a custard that was sugar free for my diabetic husband and lactose free for me. My husband loved it and asked for two pieces. I had some when it was warm and some cold in the morning for breakfast - it was good both ways. Ingredients:
6 large eggs |
1 cup splenda granular |
3 cups soymilk |
1 cup greek yogurt (with honey) |
1 teaspoon vanilla extract |
ground nutmeg |
Directions:
1. Preheat oven to 350 and spray a casserole dish with non - stick spray.
2. Whisk all ingredients, except nutmeg, together for one minute.
3. Pour into prepared dish.
4. Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
5. Place on oven shelf and sprinkle with nutmeg.
6. Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
7. Remove dish from water.
8. Serve hot, warm or cold.
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