Sugar Free Baked Egg Custard

• 4 cups 1 % milk, I used skim
• 4 eggs (large) beaten with fork
• 1/2 cup Splenda
• 1 tsp vanilla (other flavors are also good)
• dash of fresh grated nutmeg is really good also.

In a large glass mixing bowl (measuring cup) scald milk (do not boil) in Microwave about 3 or 4 min. While heating milk, beat eggs with fork till well beaten. Pour a small amount of hot milk into the beaten eggs a little at a time (temper), then pour the eggs into the hot milk while whisking together. Add Splenda and the vanilla.

Place the ramicans in the pan,9 x 13 to place ramicans (any pan large enough to hold ramicans and ho****er)
1 quart ho****er to pour into pan with the ramicans
place coconut or other goodies into the ramicans, then pour the hot mixture into the cups.
place the pan into the pre-heated oven and pour the quart of ho****er into the pan with the ramicans.
Bake 25 min. at 325* in Convection oven... bake about 10 min. more in conventional oven. OR UNTIL knife inserted in the custard comes out clean. When fully cooked place custards in refrigerated until cold. Enjoy!