looking for an easy egg custard recipe

Does anyone have one to share? Been craving this so bad!
Thanks!

Found these on the recipe forum.  Think I might try the cappuccino one!

Vanilla Egg Custard
4 large eggs
1 cup skim milk
1 1/2 cups evaporated low-fat or non-fat milk
1/2 cup splenda granular
2 teaspoons vanilla extract
Pinch of salt
Freshly grated nutmeg

Preheat the 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 (strainer) into a large measuring cup. Divide evenly amoung the custard cups and grate the nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 25-35 minutes, until the custards are just set in the center. Carefully remove the custards from the water bath and transfer to a wire rack to cool. Serve chilled.



CAPPUCCINO CUSTARD

4 eggs, beaten
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup sugar free chocolate sauce or syrup for a mocha!)
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan.
Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.

Per Serving: 115 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 81 mg Sodium  

That cappuccino one looks awesome! THANKS FOR SHARING! 

Thanks a lot, I have not look for anything like that - but it looks great.

Saved this one a loooooong time ago. Never made it but it looks good to me!

Fabulous Custard -- full of protein, easy on new post-ops ~delicious!
3 cups milk
3/4 cup splenda
4-5 eggs (depending on size)
2 tsp vanilla
1/2 tsp nutmeg (optional)
handful of coconut (optional)

Preheat oven to 375'.  Beat eggs, nutmeg and vanilla together in baking dish.  On the stove, bring the milk and splenda just to a boil, then stir together to the eggs.  Bake for 25 min
NOTE:  when the milk is coming near to a boil, you'll get a little foam on the top.  Remove this foam before stirring into the eggs, or it will get a weird texture on top.

 

 Here's a real easy microwave version. Maybe not quite as good as a baked but quick and easy and it is yummy.

Egg Custard

1/2 cup egg substitute or equivalent number of eggs (I use real eggs)
1/2 cup skim milk or soy milk (I use milk)
6 packets Splenda
Tablespoon vanilla
cinnamon
dusting of brown Sugar Twin (skipped)

Mix all of the above in small bowl-- dust with Sugar Twin and cinnamon and microwave on high for two minutes. This makes a basic eggy custard (might be watery at bottom, drain out the water.) I like mine a little warm, but it's probably better colder...

--here's the nutrition:

95 calories
0 fat
7 carbs
14g protein



I added a little dash of sf caramel syrup to mine.....

Thank you to everyone! I got my custard fix in last nigt and even shared with a WLS buddy this AM!!