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Egg Custard Recipe

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This recipe for Egg Custard, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup milk
One 12 ounce can evaporated milk
4 large eggs
⅔ cup Splenda or ⅓ cup Truvia
2 teaspoons vanilla extract
freshly grated nutmeg

Directions:
Directions:
1. Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside.
2. Add the milk, evaporated milk, eggs, Splenda, and vanilla to the blender and pulse until smooth.
3. Pour into the custard cups and grate a generous amount of nutmeg over each one.
4. Pour enough hot water in the roasting pan to come about halfway up the sides of the custards and bake 25 to 35 minutes, until just set in the center and are still a little jiggly. MAKE SURE YOUR CUSTARDS ARE SET BEFORE REMOVING FROM OVEN - oven temps and size of custard cups vary.
5. Carefully remove the custards from the water bath, and transfer to towel to cool. Serve chilled.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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