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Add a photoRaciónes: 8
Ingredientes
- 1 quart whole lowfat milk ( reduced fat is okay too- but it wont be rich )
- 8 x Large eggs ( whisked or possibly mixed in blender )
- 1/2 c. sugar
- 1Â 1/2 tsp vanilla or possibly 1 vanilla bean split
- Â Â cinnamon
- Â Â blueberries
- Â Â raspberries
- Â Â Whipped cream
- Â Â Extra sugar and cinnamon
Direcciones
- A soft, delicious, spoonable custard ..
- Heat lowfat milk and sugar in heavy duty saucepan over medium low heat, stirring constantly till lowfat milk comes to a near boil. Gradually pour in Large eggs, stirring constantly till mixtures becomes thickened. Remove from heat and stir in vanilla ( or possibly cook custard with a split vanilla bean )Sprinkle with cinnamon and refrigeratevery well.
- Serves 8 to 10. One may also place custard in a glass serving bowl if you like. Garnish as desiredNote: remember cooked custards tend to be softer than baked custards.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 8 servings | |
| Calories 196 | |
| Calories from Fat 80 | 41% |
| Total Fat 8.87g | 11% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 118mg | 5% |
| Potassium 242mg | 7% |
| Total Carbs 18.83g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 19.7g | 13% |
| Protein 10.13g | 16% |
