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Total Time
35mins
Prep 5 mins
Cook 30 mins

I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
  3. Blend well.
  4. Pour mixture into 6 to 8 ramekin dishes (depending on size).
  5. Sprinkle with the cinnamon or nutmeg on top.
  6. Place ramekin dishes inside a larger baking dish of cool water.
  7. Be sure the level of the water is 1/2 way up the dishes.
  8. Bake for 30 minutes or until center is firm.
  9. Let sit for 5 minutes before serving or refrigerating.
Most Helpful

5 5

Great recipe! I substituted low-carb milk for the heavy cream (adding 3 carbs but saving 700 calories), and it tasted great. Next time I will probably use a little more Splenda.

5 5

I made it with half-and-half as I didn't have heavy cream on hand, and used the new "Nectresse" as the sweetener. I used 3 packets because I wasn't sure how much to add, but next time I make this I will use 5 or 6. Oh - also changed the quantity to 4 instead of 8 on the dropdown - didn't want to make a ton of it!

5 5

I have used this recipe exactally as it is many, many, many times & everytime it turns out perfectly! Love it, especially with a little bit of whipped cream on top!