Prep 10 mins
Cook 30 mins
This recipe is from Sonoma Diet Program. Sounded good, so I thought I would share it with you. Nutrition facts per serving: 99 cal., 5 g total fat (2 g sat. fat), 163 mg chol., 93 mg sodium, 7 g carbo., 0 g fiber, 8 g pro.
- Preheat oven to 325.
- In a small bowl combine eggs, milk, sugar substitute, and vanilla. Beat until combined.
- Place 4 6 ounce custard cups in a 2 quart square baking dish.
- Divide egg mixture among custard cups, then sprinkle with allspice.
- Fill baking dish around custard cups with water to a a depth of 1".
- Bake for 30-45 minutes, or until a knife inserted near the center of each cup comes out clean.
- Remove cups from water.
- Cool slightly on a rack before serving.
Excellent!!! I did increase the sugar to 1/2 cup. So great to have this childhood treat even though I'm watching my diet.
Can't get much simpler than this! Very tasty. I liked the allspice in this. I have always had it with nutmeg and this was a nice change. I miss-read the instructions and mixed the allspice in with everything, so my custard had a brown hue to it, but still very good! Served with Bev's Blackberry Sauce. Made for My-3 Chefs 2008.
I haven't made this yet. I figured out this recipe amount will fit into my new 6 ramekin set and probably an 8" x 8" pan for the hot water to come up 1." Possibly may have to use 9" x 9" Corning ware dish to fit the 6 ramekins. I like the low fat milk to reduce calories but will use 1/2 C. Bakers Sugar from C&H. I thought there was too little sugar and a review showed this to be true. I haven't found a sugar substitute yet that will sweeten like sugar when baked. I hope there will be one soon. Mixing in the allspice sounds like a good idea instead of just sprinkling it on top. Guess my family and I will find out soon.