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Baked Custard with Raspberry Sauce
Source: dLife

Oven-baked custard drizzled with fresh raspberry sauce.

Prep Time: 10 minutes
Cook Time: 1 hour
Difficulty: Easy

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
, 1/2 Fruits , 1/2 Meat , 1/2 Milk
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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Baked Custard

3 each  eggs
0.3333 cup  SPLENDA® No Calorie Sweetener, granulated
1 tsp  vanilla extract
1 pinch  salt
2 1/2 cup  whole milk
1 pinch  ground nutmeg
Raspberry Sauce

1 cup  fresh raspberries
1 tbsp  cold water
1 tsp  agave nectar, all natural
  1. Baked Custard
  2. Heat oven to 350°F.
  3. In medium bowl, mix eggs, SPLENDA® , vanilla, and salt. Slowly stir in milk.
  4. Pour into eight 4-ounce custard cups. Sprinkle with nutmeg.
  5. Place cups in 13" x 9" x 2" baking dish, on oven rack. Pour boiling water into pan to within 1/2 inch of tops of cups.
  6. Bake 1 hour 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.
  7. Raspberry Sauce
  8. 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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