Baked Custard 1 Heat oven to 350°F. 2 In medium bowl, mix eggs, SPLENDA® , vanilla, and salt. Slowly stir in milk. 3 Pour into six 6-ounce custard cups. Sprinkle with nutmeg. 4 Place cups in 13" x 9" x 2" baking dish, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. 5 Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let cool 30 minutes. Unmold and serve warm with fresh Raspberry Sauce. Raspberry Sauce: 1 Place raspberries, water, and agave nectar (or sugar) in food processor or blender. Cover and process until smooth. Press through food sieve to remove seeds, if desired.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...