Thursday, December 27, 2007

Vanilla Egg Custard

(I found this recipe on and it's a recipe from Susan Marie.)

Vanilla Egg Custard
4 eggs, beaten (or EggBeater equivalent)
pinch of salt
1 c. milk
1 can evaporated milk
2 t. vanilla
1/2 c. Splenda Granular

Whisk all together very well. Pour through a sieve into 6 (4oz) custard cups sitting in a 9x13 pan. (I skip the sieve part.) Pour hot water to a 1-inch depth in large pan. Bake in a 325 oven for 25-27 minutes. (Just until set, centers will still be jiggly). Remove to wire rack to cool.

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