• 3 C heated skim milk
• 1 C eggbeater
• 1/2 C. Splenda
• 1 tsp. vanilla
• grated nutmeg (optional)

1. Add 3 cups heated skim milk to 1 cup eggbeater that has been mixed with 1/2 cup splenda.
2. Stir in 1 teaspoon vanilla (or more if you really like it).
3. Pour into custard cups, place in water bath, and bake at 350 for 25 mins or knife inserted comes out clean.
4. Grate nutmeg on the top for a special taste.

Note: It fills up 7 custard cups. This amounts to 56 calories, 7.7 grams of protein each, no fat. Also, a water bath is when you place the custard cups in a baking dish. I use a 9x11 pan with 2" high sides. Then pour hot water into the baking pan till it comes halfway up the outsides of the custard cups. This keeps the temperature of the custard steady so there are no hot spots and the custard comes out smoother. It also keeps the oven more humid so the custard has no cracks in the top. Refrigerate whatever you don't eat while warm.
- posted by Tihleigh @ 8:53 PM