Do not over bake; custards will set as they cool.
Preheat oven to 325.
Combine eggs and vanilla in a bowl. Beat in Splenda and salt just until mixed; no more.
Stir in cream.
Pour through a sieve into eight ungreased 5-ounce custard cups.
Sprinkle lightly with nutmeg, then place cups, not touching, in shallow baking pan.
Pour boiling water into the pan to a depth of about 1 inch.
Bake 30 minutes or until centers are almost set but still soft.
Remove cups from water; cool.
Per Serving: 348 Calories; 35g Fat (89.8% calories from fat);
5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 216mg Cholesterol; 61mg Sodium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 8 | ||
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Calories: 381 | ||
Calories from Fat: 260 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 39 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 589.9mg | 182 % | |
Sodium 192mg | 7 % | |
Potassium 202.9mg | 5 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.9g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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