Vanilla Egg Custard

I have had the Gastric Bypass Surgery and need to eat low-carb and very low sugar. I LOVE, LOVE, LOVE to cook and it has been a challenge to eat this way! Thanks so much for this forum and I look forward to trying the wonderful recipes here. (This is my first post!)


4 eggs, beaten
pinch of salt
1 c. milk
1 can evaporated milk
2 t. vanilla
1/2 c. Splenda Granular

Whisk all together very well. Pour through a sieve into 6 (4oz) custard cups sitting in a 9x13 pan. Pour hot water to a 1-inch depth in large pan. Bake in a 325 oven for 25-27 minutes. (Just until set, centers will still be jiggly). Remove to wire rack to cool. Like velvet!!

The Custard has 110 calories and 9 grams protein per serving. Don’t know carbs, sorry.