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To me, baked custard is
definitely a "comfort food." I can eat these custards anytime of the day. I
especially like them for breakfast - it's a quick breakfast that provides your protein and
calcium with low calories. Perfect when trying to lose weight. My mother,
who is diabetic, substitutes SPLENDAŽ for all the sugar in the recipe.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams, carbohydrate grams, and
calories for all your favorite foods.
Check out all of Linda's
Puddings, Creams, and Custard Recipes.
Low-Fat Old-Fashioned
Baked Custard Recipe
Recipe Type:
Puddings, Creams, &
Custards,
Diet,
Dessert
Yields:
6 servings
Prep time: 20 min
Cook time: 30 min
Ingredients:
1 1/2 cups egg whites (equivalent
to 6 eggs)*
1/4 cup granulated sugar
1/4 cup SPLENDAŽ**
2 teaspoons pure vanilla extract
1/4 teaspoon salt, optional
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* Packaged
egg whites can be found in the dairy case of your local grocery store.
** SPLENDAŽ
is a non-calorie sweetener that is made from sugar, so it tastes like
sugar. Available at your grocery store.
Preparation:
Preheat oven to 350 degrees F. Adjust oven
rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce)
custard cups and set them into a large baking dish. If cooking custards in a metal pan,
cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the
bottom.
In a large bowl, combine egg
whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and
Splenda are dissolved. Mix in hot milk, a little at a time, until
blended.
Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath to a light
simmer on top of the stove; carefully pour hot water into the baking pan to come half-way
up the sides of the custard cups. NOTE: The most common mistake people make in baking a
custard is not putting enough water in the hot-water bath. The water should come up to the
level of the custard inside the cups. You must protect your custard from the heat.
Carefully pour hot water into the baking pan to come halfway cup the sides of the custard
cups.
Bake 25 to 30 minutes or until set around the
edges but still loose in the center. The cooking time will depend largely on the size of
the custard cup you are using, but begin checking at 20 minutes and check back regularly.
When the center of the custard is just set, it will jiggle a little when shaken, that's
when you can remove it from the oven. Remove from oven and immediately remove cups from
water bath; cool on wire rack until room temperature. Cover with plastic wrap, and
refrigerate at least 2 hours or up to 2 days.
Makes 6 servings (depending on size of custard
cups).
Old Fashioned Baked Custard - Nutritional
Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
egg whites |
1 1/2 cups |
0 |
210 |
2 |
|
sugar |
1/4 cup |
0 |
192.5 |
4 |
|
SPLENDAŽ |
1/4 cup |
0 |
0 |
0 |
|
milk,
skim |
3 cups |
1 |
240 |
5 |
|
Recipe
Totals |
|
1 |
642.5 |
11 |
Recipe Makes 6
servings (6-ounce custard cups)
Per Serving - .16 fat gram, 107 calories,
1.8 WW points
10 servings (about 3.5-ounce custard
cups)
Per Serving - .1 fat gram, 64 calories,
1.1 WW points
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