Make this delicious Baked Custard with Cinnamon & Allspice to have anytime of the day. Perfect for breakfast, snack or dessert. And at just 3 Freestyle Points per serving, have it anytime!
Ingredients
2 Cups Each Fat Free Half & Half, 2 Large Eggs and 2 Egg Yolks
⅓ Cup of Splenda
Pinch Salt
1 Teaspoon of Vanilla Extract
¼ Teaspoon of Ground Allspice
3 Tablespoons of Splenda
1 Teaspoon of Ground Cinnamon
6 Cups of Water (for Water Bath)
Instructions
Preheat oven to 325 degrees. Boil about 6 cups of water and turn off once it boils.
In a small saucepan (separate from boiled water), bring fat free half & half to simmering, reduce heat and keep stirring. DO NOT BOIL.
In a bowl, add all the eggs, ⅓ cup of Splenda and salt until combined. Pour the half & half over egg mixture in bowl while whisking. Add vanilla.
Divide mixture among 4 custard cups/ramekins, (the ones I use are below). Sprinkle top of custard with the ground allspice. Put cups/ramekins in a roasting pan. Pour the simmered water into roasting pan, just until the water reaches halfway up the side of the cups/ramekins.
Put pan in oven and bake until a knife inserted into the custard comes out clean. This can take up to an hour. Start checking about 40 minutes into baking time.
Remove cups/ramekins and let cool. Refrigerate until cold.
Combine remaining Splenda and Ground Cinnamon in a bowl and stir to combine. When ready to serve Custard, sprinkle Cinnamon Splenda mixture on top of custard and serve.
This makes 4 cups and is 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/week-44-weight-watchers-freestyle-weekly-menu-week-11-12-18/