Ingredients
- 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
Directions
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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 hot water 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.