- 3 eggs, beaten (you may use Egg Substitute i.e. Eggbeaters®)
- 1/2 c. sugar *
- 3 c. milk (undiluted evaporated skim ok)
- 1/2 tsp. ground nutmeg (freshly ground is best)
- 1 tsp. vanilla extract
- 1 tsp. butter
- 1 tbs. granulated sugar for coating ramekins
*(to lessen sugars/carbs, use a sugar free sweetener here)
- Preheat oven to 300°F.
- Mix eggs, milk, sugar (sweetener), and vanilla extract and nutmeg in a medium-size bowl until smooth.
- Pour into six 3-inch buttered & sugared ramekin dishes or custard cups.
- Place the cups in an 8-by-11-inch glass baking dish filled halfway with water.
- Bake for 1 hour and 15 minutes, or until knife comes out clean when inserted in center.
Cook completely and unmold onto a serving dish. Pour pear sauce over, garnish and serve surrounded by a few fresh raspberries and a sprig of fresh mint. Serves 6
- 2 fresh Comice pears (or other green variety, barely ripe
- 1/2 cup fresh raspberries
- 1/4 cup sugar – or 2 tbs. Splenda® (or other SF sweetener)
- 1/4 C. lemon juice
- pinch of kosher salt
- Fresh mint (optional)
- Peel, pare and coarsely chop pears.
- Add to a food processor bowl with balance of ingredients except mint. Run or pulse until well mixed and smooth.
- Pour over unmolded custards, garnish and serve. Yummy if serve while slightly warm. (A touch of creme fraiche and lemon zest or mint to decorate.)
Note: This custard is good served cold with any fresh fruit as a light and healthy dessert, especially good with fresh peaches and a drizzle of chocolate syrup.