Vanilla Egg Custards

This custard by Susan Maria Leach is smooth, cold, and very soothing. My family eats as many or more of them than I do. 

These soft baked custards happen to be the perfect first post op food - smooth to eat, easy to digest, and absolutely delicious. Keeping a batch of creamy cold custards in the refrigerator has comforted many a post-op, new and old.

Minimum Stage: Pureed/Soft

Nutritional Values per serving:
Calories 142
Total Fat 7.6g
Saturated Fat 3.8g
Cholesterol 143mg
Sodium 151mg
Total Carbohydrates 8.6g
Sugars 8.7g
Protein 9.3g

4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular (or Whey Low/Stevia/Truvia/etc...)
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat 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 into a large measuring cup.
Divide evenly among the custard cups and grate a generous amount of nutmeg over each one.

Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups.
Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool.

Serve chilled

Cook's Note: Ramekins can be purchased for about a dollar each - clear Pyrex custard cups are found at the supermarket. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control for the rest of your post op life!