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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Custard with Raspberry Sauce

Source: dLife

Oven-baked custard drizzled with fresh raspberry sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	119.7

Total Carbs	9.9 g

Dietary Fiber	1.3 g

Sugars	7.1 g

Total Fat	6.0 g

Saturated Fat	2.9 g

Unsaturated Fat	0.6 g

Potassium	39.4 mg

Protein	6.7 g

Sodium	105.1 mg

Dietary Exchanges 6.0 Fat, 0.2 Fruits, 0.5 Meat, 0.4 Milk, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Baked Custard 3.0
3 each eggs 0.3333
0.3333 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 tsp vanilla extract 1.0
1 pinch salt 2.5
2 1/2 cup whole milk 1.0
1 pinch ground nutmeg

Raspberry Sauce 1.0
1 cup fresh raspberries 1.0
1 tbsp cold water 1.0
1 tsp agave nectar, all natural

Directions

Baked Custard

Heat oven to 350°F.
In medium bowl, mix eggs, SPLENDA® , vanilla, and salt. Slowly stir in milk.
Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
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.
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:

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.