Pat99
Member
EGG CUSTARD
1 3/4 cups milk
Artificial sweetener equivalent to 1/4 cup sugar (I use 2 tablespoons Splenda brown sugar blend)
3 large eggs, beaten
1/4 teaspoon salt (optional)
1/2 teaspoon vanilla extract
Ground cinnamon or nutmeg
In a 1 quart microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into four to six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon or nutmeg. Microwave, uncovered, on high for 5 to 5-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Makes 4 to 6 servings.
1 3/4 cups milk
Artificial sweetener equivalent to 1/4 cup sugar (I use 2 tablespoons Splenda brown sugar blend)
3 large eggs, beaten
1/4 teaspoon salt (optional)
1/2 teaspoon vanilla extract
Ground cinnamon or nutmeg
In a 1 quart microwave-safe dish, heat the milk, uncovered, on high for 3 minutes or until hot (do not boil). With an electric mixer, beat in sugar, eggs, salt and vanilla. Pour into four to six ungreased 4-oz. microwave-safe custard cups. Sprinkle with cinnamon or nutmeg. Microwave, uncovered, on high for 5 to 5-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Refrigerate leftovers.
Makes 4 to 6 servings.