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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 412 |
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This Custard is Sugar Free and Fantastic, I eat it for Breakfast, lunch and snack. Low in fat too! I love Custard and this is my favorite.. so creamy!!! Ingredients:
my custard tried and true |
4 cups 1 % milk |
4 eggs (large) beaten with fork |
1/2 cup splenda |
1 tsp vanilla (other flavors are also good) |
dash of fresh grated nutmeg is really good also. |
4 (1) cup ramicans plus 1 sm. 1/2 cup ramican |
1 cake pan 9 x 13 to place ramicans (any pan large enough to hold ramicans and hot water) |
1 quart hot water to pour into pan with the ramicans |
bake 25 min. at 325* in convection oven... bake about 10 min. more in conventional oven. or until knife inserted in the custard comes out clean. |
optional: 1/2 cup coconut or chopped dates, raisins or drained crushed pineapple. |
1/4 cup creme brulee coffee flavoring or your favorite coffee flavoring, just decrease milk by 1/4 cup. |
fresh berries are great to add on top of cold custard |
Directions:
1. In a large glass mixing bowl (measuring cup) scald milk (do not boil) in Microwave about 3 or 4 min. While heating milk, beat eggs with fork till well beaten. Pour a small amount of hot milk into the beaten eggs a little at a time (temper), then pour the eggs into the hot milk while whisking together. Add Splenda aned the vanilla.
2. Place the ramicans in the pan, place coconut or other goodies into the ramicans, then pour the hot mixture into the cups.
3. place the pan into the pre-heated oven and pour the quart of hot water into the pan with the ramicans.
4. When fully cooked place custards in refrigerated until cold. Enjoy!
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