Baked Vanilla Custard
A smooth and creamy baked vanilla custard made with milk, eggs, and sweetener, then chilled until set for a simple, classic dessert.
Ingredients
Method
- Preheat Oven to 325°F.
- In a medium saucepan, heat milk until it is boiling.
- Remove milk from heat and let cool for 5 minutes.
- Beat eggs, Equal, vanilla and salt in large bowl until smooth.
- Gradually beat in the hot milk.
- Pour mixture into ten 6oz custard cups or 1 1/2 quart glass casserole dish.
- Place custard cups or casserole dish in a roasting pan and poor 1″ of hot water into roasting pan.
- Bake, uncovered for 50 to 60 minutes or until knife inserted halfway in the center comes out clean.
- Cool completely on wire rack.
- Cover and refrigerate for several hours or overnight.
- Serve chilled and garnished with a slize of fresh fruit and mint if desired.
Notes
Food Exchanges: 1/2 milk, 1/2 lean meat.
Recipe courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal.
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