1. Heat oven to 325° F. In 1-quart saucepan heat milk over medium heat, without stirring, 10 to 12 minutes or until film forms over top of milk (do not let milk boil). Cool 15 minutes.
2. In medium bowl combine cooled milk and all remaining ingredients; stir until sugar is dissolved. Pour about 1/2 cup mixture into 6 ungreased 6-ounce custard cups or ramekins. Place cups in 13x9 inch baking pan; fill pan with 1-inch hot water.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. (Custard remains soft - be careful not to over bake.) Serve warm or chilled.
Serving Size: |
1 serving |
|
Calories: |
97 |
% Daily
Value* |
|
Total Fat |
2 (g) | 3% |
| |
|
| | Sat Fat |
1 (g) | 5% |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
7 (mg) | 2% |
|
Sodium |
201 (mg) | 8% |
|
Total
Carbohydrate |
13 (g) | 4% |
| |
|
| | Dietary Fiber |
0 (g) | |
| |
|
| | Sugar |
13 (g) | |
|
Protein |
7 (g) | 13% |
|
Calcium |
110 (mg) | 11% |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0049e Copyright © 2006 Better'n Eggs
|
