Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Baked Custard
Take the fuss out of making custard with this fool proof recipe. Be sure to use the water bath when baking the custard to prevent over-baking.

Preparation: 20 minutes  
Time-To-Table: 1 hour  
Serving Size: 6

Ingredients:

  • 2 cups milk
  • 1 cup (8 oz.) Better'n Eggs®
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
Better'n Eggs


Instructions:
    1. Heat oven to 325° F. In 1-quart saucepan heat milk over medium heat, without stirring, 10 to 12 minutes or until film forms over top of milk (do not let milk boil). Cool 15 minutes.

    2. In medium bowl combine cooled milk and all remaining ingredients; stir until sugar is dissolved. Pour about 1/2 cup mixture into 6 ungreased 6-ounce custard cups or ramekins. Place cups in 13x9 inch baking pan; fill pan with 1-inch hot water.

    3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. (Custard remains soft - be careful not to over bake.) Serve warm or chilled.


Nutrition Facts:
Calories: 97, Fat: 2 g, Cholesterol: 7 mg, Sodium: 201 mg, Carbohydrate: 13 g, Dietary Fiber: 0 g, Protein: 7 g, Calcium: 110 mg
Click here to go back 0049e Copyright © 2006 Better'n Eggs