Old Fashioned Egg Custard
POINTS® values per serving | 2
Servings | 6

NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.

Ingredients

1 1/2 cup Egg Beaters Refrigerated Egg Whites
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1/4 tsp table salt
3 cup fat-free skim milk
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

Instructions


Preheat oven to 350 degrees F. Adjust oven rack to center position. Spray six (6-ounce) custard cups lightly with cooking spray and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of paper towels to ensure an even temperature on the bottom.

In a large bowl, combine egg whites, Splenda, vanilla extract, and salt; beat until Splenda is dissolved. Mix in hot milk, a little at a time, until blended.  Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.

Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.


-- Edited by Colette at 14:49, 2006-03-16