Carlene sent me this recipe, she adds lemon zest and a splash of lemon extract to hers. I've made this several times now, it's just wonderful. Approximately 100 calories a serving. ~ jan
2 cups skim milk (sometimes I substitute 1/4 cup fat free Half & Half to give it more richness)
2 egg
1/3 cup Splenda
1/4 teaspoon salt
dash vanilla
dash ground cinnamon on top
grated fresh nutmeg on top.
Put milk, Splenda, salt and vanilla in a bowl and whisk until frothy. Pour thru strainer into 4 ramekins or custard cups. Straining it makes it smooth. Grate nutmeg on top, add cinnamon if desired.
If you want to make Carlene's version, add lemon extract to the custard, and grate lemon zest on top along with the nutmeg and cinnamon.
Put ramekins in a 9x9 pan, add hot water to the pan so that it comes up about an inch on the sides of the ramekins, and bake at 350 degrees for approximately 45 minutes until toothpick comes out clean. Serve warm or chilled. It's fantastic!!!!
2 egg
1/3 cup Splenda
1/4 teaspoon salt
dash vanilla
dash ground cinnamon on top
grated fresh nutmeg on top.
Put milk, Splenda, salt and vanilla in a bowl and whisk until frothy. Pour thru strainer into 4 ramekins or custard cups. Straining it makes it smooth. Grate nutmeg on top, add cinnamon if desired.
If you want to make Carlene's version, add lemon extract to the custard, and grate lemon zest on top along with the nutmeg and cinnamon.
Put ramekins in a 9x9 pan, add hot water to the pan so that it comes up about an inch on the sides of the ramekins, and bake at 350 degrees for approximately 45 minutes until toothpick comes out clean. Serve warm or chilled. It's fantastic!!!!
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