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Ingredientes
- 2 lrg Egg yolks
- 3 lrg Large eggs
- 1/2 c. Sugar
- 1/8 tsp Salt
- 3 c. Lowfat milk, very warm
- 1Â 1/2 tsp Vanilla extract
- Â Â Nutmeg
Direcciones
- Traditionally served in brown custard c., this can also be made in one large baking dish. Preheat oven to 325 degrees. Butter a 1-qt baking dish or possibly 8 ramekins. Set a shallow pan large sufficient to hold the baking dish or possibly ramekins in oven and fill it with 1 inch of warm water. Beat the yolks and whole Large eggs together just sufficient to blend. Stir in the sugar and salt and slowly add in the warm lowfat milk, stirring constantly. Add in the vanilla. Strain into the baking dish or possibly dishes and sprinkle with nutmeg. It is important to strain this into the dishes. Put into the pan and bake for about 45 min; the custard is set when a knife inserted in center comes out clean.
- COCONUT CUSTARD Add in 1/2 c. flaked coconut before putting into the baking dishes.
- CHOCOLATE CUSTARD Heat 1 1/2 ounces unsweeteded chocolate into the lowfat milk while it is being heated.
- CARAMEL CUSTARD Heat 1/2 c. sugar in a heavy skillet and cook without stirring, swirling the pan so the sugar moves as it melts. When it becomes caramel-colored, pour about 1 Tbsp. into each custard c. and swirl around to coat the bottom and sides. The caramel will harden at first but the next steps corrects which. Pour the custard on top of the caramel and bake as above.
- COFFEE CUSTARD Add in 2 Tbsp. instant coffee to the lowfat milk before it is heated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 34 | 26% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 105mg | 4% |
| Potassium 168mg | 5% |
| Total Carbs 17.46g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.51g | 12% |
| Protein 6.08g | 10% |
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