3-Ingredient Baked Egg Custard Directions:
Preheat the oven to 325°F. Place two 5x7-inch foil trays on a rimmed 13x18-inch baking sheet.
Crack the eggs into a medium mixing bowl and whisk for 45 seconds until fully blended and slightly frothy.
Pour in the almond milk and add the monk fruit sweetener. Whisk for 1 full minute until smooth and evenly combined.
Divide the custard mixture evenly between the two foil trays, filling each tray about three-quarters full.
Dust the top of each tray lightly with ground nutmeg if using.
Pour hot water into the baking sheet until the water reaches halfway up the sides of the foil trays.
Bake for 32 to 36 minutes until the edges are set and the center has a slight jiggle.
Remove the trays from the water bath and cool on the counter for 15 minutes.
Serve warm, or refrigerate for 2 hours for a firmer texture.
Cut each tray into 3 portions for 6 total servings.
WW Points Calculation
Eggland’s Best Large Eggs, 4 large (6 servings, 1/2 cup each): 0.00
Silk Unsweet Original Almondmilk, 2 cups (6 servings, 1/2 cup each): 0.00
Lakanto Classic Monkfruit Sweetener, 1/3 cup (6 servings, 1/2 cup each): 0.00
McCormick Ground Nutmeg, 1/8 tsp total: 0.00
Points Information:
Total Points: 0.00
Servings: 6 servings, 1/2 cup each
Points per serving: 0.00
Nutrition Information
Calories: 58
Fat: 4.0g
Protein: 4.5g
Carbohydrates: 0.6g
Sugar: 0.1g
Sodium: 104mg
I'm waiting for your comments! Enjoy!
