Makes 4 servings
Egg Custard (Gluten Free)
- 1 cup egg beaters
- ½ cup egg whites (whipped to frothy peaks)
- 1 cup fat free evaporated milk
- 1 pinch – salt
- 2 Tsp – corn starch
- 3/4 cup – Splenda
- 1 tsp – vanilla extract
- 1 Tbsp. – unsalted butter
- 2 Tbsp. – cocoa powder or ½ cup of unsweetened coconut (optional)
Preheat oven to 375 degrees. Whisk cornstarch into cold milk until dissolved. Add butter. Heat milk mixture through until it is just about to start boiling and take off the heat. Whisk in Splenda, vanilla, and cocoa powder or coconut (if using).
Pour egg beaters into a separate bowl. Temper the egg beaters by adding ½ a ladle of the hot milk mixture into the bowl. Stir the egg beaters/milk mixture slowly until incorporated then slowly add the rest of the milk mixture. Fold in whipped egg whites.
Spray four deep ramekins with non-stick spray. Fill with custard ¾ the way full. Place ramekins in a baking pan at least one inch deep. Pour water in the baking pan up to half way up the sides of the pan to create a water bath.
Bake in the oven 20-25 minutes until the middle sets. Let stand a minimum of 15 minutes before serving.
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