Try this SF Traditional Baked Custard recipe, or contribute your own.
Suggest a better descriptionHeat milk just to boiling in medium
saucepan. Let cool 5 minutes.
Beat eggs, Equal, vanilla and salt in large bowl
until smooth. Gradually beat in hot milk.
Pour mixture into ten 6-ounce custard cups or 1-1/2 quart
glass casserole. Place custard cups or casserole in roasting
pan. Pour 1 inch of hot water into roasting pan.
Bake, uncovered, in preheated 325F oven 50 to 60 minutes
or until sharp knife inserted halfway between center and
edge of custard comes out clean.
Remove custard cups or casserole from roasting
pan. Cool completely on wire rack.
Cover and refrigerate several hours or overnight.
Serve garnished with sliced fresh fruit and mint, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 29 | ||
Calories from Fat: 6 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 77.2mg | 3 % | |
Potassium 111mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.5g | ||
Protein 2.4g | 3 % | |
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: 29
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