Baked Vanilla Custard

2 eggs, or equivalent in egg substitute
1/2 cup plus 1 tbsp Splenda Granular
1 (12 fluid oz) can evaporated fat-free milk
1/4 cup water
2 tsps vanilla extract
1/4 tsp ground nutmeg
Hot water

Preheat oven to 350 deg F. Spray 4 (12 oz) custard cups with
butter-flavored cooking spray. In a medium bowl, combine eggs and
1/2 cup Splenda. Mix well using a wire whisk. Blend in evaporated
milk and water. Add vanilla extract. Mix gently just to combine.
Evenly pour mixture into prepared custard cups. In a small bowl,
combine nutmeg and remaining 1 tablespoon Splenda. Lightly
sprinkle tops with nutmeg mixture. Place filled custard cups in a
9-by-9-inch cake pan. Carefully pour hot water into cake pan to
almost the height of the cups. Bake for 50 minutes or until a knife
inserted near the edge of the cups comes out clean. Remove cups
from cake pan and cool on a wire rack for at least 10 minutes.
Refrigerate for at least 30 minutes.
HINT: Good served warm or cold.

Serves 4

118 Calories
2g Fat
9g Protein
16g Carbs
151mg Sodium
0g Fiber

Cooking Healthy with Splenda by JoAnna M. Lund