- 1 cup milk
- One 12 ounce can evaporated milk
- 4 large eggs
- 2/3 cup Splenda
- 2 teaspoons vanilla extract
- Freshly grated nutmeg
Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside.
Combine the milk, evaporated milk, eggs, Splenda and vanilla in the blender and pulse 3 or 4 times until smooth. Pour into 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 custards and bake 25 to 35 minutes, until just set in the center and are still a little jiggly. MAKE SURE YOUR CUSTARDS ARE SET BEFORE REMOVING FROM OVEN - oven temps and size of custard cups vary. Carefully remove the custards from the water bath, and transfer to towel to cool. Serve chilled.