- Servings: 5 - 6
Ingredients:
| 2 cups | Skim Milk |
| ½ cup | Sugar |
| ½ cup | Eggbeaters, 4 oz |
| 1 tsp | Vanilla Extract |
Directions:
Dissolve sugar in the milk, add EggBeaters and vanilla extract and mix well.
"Baked Custard"
Put in custard cups in a pan containing about 1" of water. Bake at 325 degrees for 1 1/4 hr. Remove cups, allow to cool and cover with plastic wrap before refrigerating.
"Boiled Custard"
Heat the mixtue in a microwave on "high" until it begins to steam or bubble. Allow to cool and cover with plastic before refrigerating.
Helpful Tips:
This custard is virtually indistinguishable from that made with whole eggs. For diabetics: Either of the above can be made using an appropriate amount of saccharin-based sweetner. "Nutrasweet" can be used in the "Boiled Custard" if it is cooled quickly after heating; it can NOT be used in the "Baked Custart" since it will not survive the prolonged heating.
