Post by Granny Smith on Mar 26, 2008 20:15:07 GMT -5
Sugar Free Egg Custard
contributed by riverwalk
4 eggs or egg substitute
15 packs splenda
1 large can evaporated milk
1 teaspoon vanilla flavoring
nutmeg or cinnamon to taste
2 frozen pie crusts
Combine first 4 ingredients, beat well, pour into crust Sprinkle with cinnamon or nutmeg Bake at 350 degrees for 30 minutes or until set (firm)
Variation: Chocolate custard: Add 1 1/2 teaspoons cocoa and use 20 packs of equal instead of the 15
contributed by riverwalk
4 eggs or egg substitute
15 packs splenda
1 large can evaporated milk
1 teaspoon vanilla flavoring
nutmeg or cinnamon to taste
2 frozen pie crusts
Combine first 4 ingredients, beat well, pour into crust Sprinkle with cinnamon or nutmeg Bake at 350 degrees for 30 minutes or until set (firm)
Variation: Chocolate custard: Add 1 1/2 teaspoons cocoa and use 20 packs of equal instead of the 15