Prep 20 mins
Cook 35 mins
From whatscookingamerica, I haven't made it yet...but plan to...looks great. Posted their instruction with recipe.
- 1 1⁄2 cups egg whites (equivalent to 6 eggs)
- 1⁄4 cup sugar
- 1⁄4 cup Splenda granular
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt (optional)
- 3 cups 1% low-fat milk, heated until very hot
- ground nutmeg (to garnish) (optional) or cinnamon (to garnish) (optional)
- Preheat oven to 350 degrees F.
- Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups 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 newspaper to ensure an even temperature on the bottom.
- In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are 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.
- 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.
- 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.
I'm sorry, just not enough of an egg taste for me. I think if I make this again, I would use 3 whole eggs and 3 egg whites. Otherwise consistency was nice. Just not quite the right flavor for our tastes. Made for Fall My 3 Chefs '08.