Fabulous Custard - ThinnerTimes

sherry7 · 05-03-2008, 09:25 PM

A borrowed recipe from another site. Share the love!

Fabulous Custard -- full of protein, easy on new post-ops ~delicious!

3 cups skim milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min

NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.

MiladyB · 05-04-2008, 09:07 AM

Quote:

Originally Posted by sherry7

A borrowed recipe from another site. Share the love!

Fabulous Custard -- full of protein, easy on new post-ops ~delicious!

3 cups skim milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'. Beat eggs, nutmeg and vanilla together in baking dish. On the stove, bring the milk and splenda just to a boil, then stir together to the eggs. Bake for 25 min

NOTE: when the milk is coming near to a boil, you'll get a little foam on the top. Remove this foam before stirring into the eggs, or it will get a weird texture on top.

I make a custard somewhat like this one and it is delicious. I have it buried some place in all of these recipes. *L* It was great early postop and still good as a nice protein rich treat.

There are certain "comfort" foods I go to on days that I really don't feel much like eating and this is one of them.

Thanks for sharing, Sherry!

sherry7 · 05-04-2008, 10:36 AM

Is this one yours Beth?

Susan Maria's Vanilla Egg Custard

That one looks excellent too. In fact, I think I'll just stick with yours since it already has the nutritional info all figured out.

When you say 1 can of evaporated low-fat milk, do you mean the little small cans, or the regular sized can?

Can you make yours in a regular large baking dish? If so, how long would you cook it for? I don't own any custard cups or ramekins since I don't usually cook stuff like this.