Vanilla Egg Custards
This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well. This is one of the recipes I am known for - getting more email regarding these simple custards my mother made when I was a little girl, than many of my other recipes. These soft baked custards happen to be the perfect first post op food - smooth to eat, easy to digest, and absolutely delicious. Keeping a batch of creamy cold custards in the fridge has comforted many a post-op, new and old. Ramekins can be purchased at Pier One at about a dollar each - clear Pyrex custard cups are found at the supermarket. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control for the rest of your post op life!
- 4 eggs
- 1 cup skim milk
- 1 can evaporated low-fat milk
- ½ cup Splenda Granular
- 2 teaspoons vanilla
- Pinch of salt
- Freshly grated nutmeg
- Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour into a large measuring cup and divide evenly between the custard cups and grate a generous amount of nutmeg over each one.
- Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center and are still a little jiggly. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Serving size: Serves 6