LAFoster - can you post the egg custard recipe, please?
SUSAN MARIA'S VANILLA EGG CUSTARD
WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.
Makes six 1/2 cup servings
4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg
Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Here is how I tweak it - i use egg whites not eggs - and i put in 1 scoop of vanilla matrix protein powder to up the protein per serving (mix it with the milk before you dump it in) - i also put in some davinci sugar free syrup - and I use cinnamon instead of nutmeg and put a little pumpkin pie spice (like 1 tsp) in when I whir it up in the blender.
Also - my oven doesn't cook it enough at 25 minutes - so I do 325 for 30 minutes and 375 for 15 until the middle is set -
Linda
