Easy Baked Egg Custard

Makes 6 servings

3 cups whole milk (Half&Half)

3 large eggs 

3 large egg yolks

1/2 cup sugar (12 pkts. Splenda - or less, to taste)

2 teaspoons pure vanilla extract (do NOT use imitation)

Freshly grated or ground nutmeg - optional (I used approx. 2 tsp. freshly grated nutmeg, half in the custard mixture and half on top) - to taste

• Preheat oven to 325°F.
• Place six 6-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• In a medium bowl, mix the Hal&Half, Splenda and vanilla (+ some grated nutmeg, if using).
• In a separate bowl, whisk together the whole eggs and yolks.
• Pour the eggs into the milk mixture, whisking gently to combine.
• Pour the mixture into the cups, then sprinkle lightly with nutmeg.
• Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake until the custard is just set (it can still be a little loose in the middle), 25 to 30 minutes.  (35 minutes for sugar recipe)
• Let the custard cool in the water bath for about 2 hours before serving.
• Store covered in the refrigerator.

- Top with fresh fruit or whipped cream, if desired.

- Can be served warm or cold. 

TIPS:

> Don't skip the hot-water bath. A hot water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't overcook before the center is done. Very hot tap water will do.

> When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. 

> The knife test: Test for doneness with a thin-bladed knife. Insert knife midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Data (per FitDay) using Splenda, Half&Half and 1 T nutmeg

1 serving = approx. 3/4 c (1/6th recipe)

Prot = 8.17

Carbs = 7.76

Fats = 19.22