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Instructions
- Preheat the oven to 325 degrees.
- Beat the eggs with the evaporated milk, Splenda, vanilla extract and low-fat milk. Sieve and pour into about 7 ramekins or small heatproof custard cups.
- Put inside a heatproof baking dish and add hand-hot water to come halfway up the sides of the ramekins or cups. Sprinkle the tops with a little ground nutmeg if liked.
- Bake in the oven for 20-25 minutes until just set but still a bit wobbly.
- Remove from the baking dish and allow to cool. Refrigerate to chill before serving.
Go to the next page to get the Amount Per Serving
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