Sugar-Free Egg Custard
No sugar, low fat, high protein and delicious!
- 3 Eggs
- 1.5 Cups Non-fat milk
- 1/3 Cup Splenda
- 2 tsp Vanilla
- 1/2 tsp Nutmeg
Preheat oven to 325 degrees F.
In a mixing bowl, scramble eggs with an electric mixer. Add milk, vanilla, and Splenda and beat for a minute to incorporate all ingredients.
Fill 4 oven-proof ramekins with the egg mixture. Sprinkle nutmeg on top of each.
In a separate Pyrex cake pan, fill half-way with hot tap water for a warm water bath. Place the filled ramekins in the hot water, careful not to get water in the egg mixture.
Bake for one hour or until custard is set. Remove from water bath immediately to cool. Store covered in the refrigerator.
Cinnamon can be used in place of the nutmeg. I estimate 1 serving to be 1 WW point if you use non-fat milk.