I am on full liquid post op. I made this last night and it is awesome. Warm and creamy out of the oven.

Smooth and not too sweet. Some protien too.

Lots of different recipes on line.

Very yummy.

Where's the recipe?

PLEASE share this with me...I SO love Egg Custard....was the very thing my Grandmother used to make at Christmas every year...just for me!

Thanks!

me too one of my all time favorites custard pudding. that would really hit the spot right now if it was made with stuff we can have. Also might be something to take a portion of to these gatherings a lot of us are facing and we have our own little desert.

Here is the recipe. It took about 40 min to cook. This says 25 min. Perhaps my milk

And Water were not as hot as they could have been.

Ingredients

My custard Tried and True!

4 cups 1 % milk, I used skim

4 eggs (large) beaten with fork

1/2 cup Splenda

1 tsp vanilla (other flavors are also good)

dash of fresh grated nutmeg is really good also.

1 cake pan 9 x 13 to place ramicans (any pan large enough to hold ramicans and hot water)

1 quart hot water to pour into pan with the ramicans

Bake 25 min. at 325* in Convection oven... bake about 10 min. more in conventional oven. OR UNTIL knife inserted in the custard comes out clean.

Optional: 1/2 cup coconut or chopped dates, raisins or drained crushed pineapple.

1/4 cup Creme Brulee coffee flavoring or your favorite coffee flavoring, just decrease milk by 1/4 cup.

Fresh berries are great to add on top of cold custard!

How to make it

In a large glass mixing bowl (measuring cup) scald milk (do not boil) in Microwave about 3 or 4 min. While heating milk, beat eggs with fork till well beaten. Pour a small amount of hot milk into the beaten eggs a little at a time (temper), then pour the eggs into the hot milk while whisking together. Add Splenda aned the vanilla.

Place the ramicans in the pan, place coconut or other goodies into the ramicans, then pour the hot mixture into the cups.

place the pan into the pre-heated oven and pour the quart of hot water into the pan with the ramicans.

When fully cooked place custards in refrigerated until cold. Enjoy!

4 oz is about 6-7 grams of protien.

sounds heavenly