Baked Custard

Replace sugar, whole milk and eggs with Splenda®, skim milk and Egg Beaters® to enjoy this classic dessert while controlling your blood sugar.

Prep Time: 20 minutes
Yield: 10-12 custard cups

1½ cups egg substitute such as Egg Beaters Original
2⁄3 cup Splenda (granulated)
½ teaspoon salt
1 quart fat-free milk, scalded
1 teaspoon vanilla extract
1 pinch of nutmeg


  1. Preheat oven to 325° F. Combine the egg substitute, Splenda and salt. Slowly stir in slightly cooled milk and vanilla.
  2. Pour mixture into custard cups and sprinkle generously with nutmeg. Place cups in two 9 x 13-inch baking pans and pour hot water around them until it is about 1 inch deep. Bake for one hour or until a knife inserted near the center comes out clean. Enjoy warm or chilled.

Per Serving (about ½ cup):
calories: 58; 0 calories from fat
total fat: 0 g; 0 g saturated fat, 0 g trans fat
cholesterol: 2 mg
sodium: 241 mg
total carbohydrates: 7 g
fiber: 0 g
sugars: 5 g
protein: 7 g
vitamins: vitamin A (8% DV), vitamin C (0% DV)
minerals: calcium (20% DV), iron (4% DV)
exchanges: 0.5 lean meat; 0.5 milk


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