Baked Custard wih Cinnamon & Allspice
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 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)
  1. Preheat oven to 325 degrees. Boil 6 cups of water and turn off once it boils.
  2. In a small saucepan (separate from boiled water), bring fat free half & half to simmering, reduce heat and keep stirring. DO NOT BOIL.
  3. 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.
  4. Divide mixture among 4 custard cups/ramekins (that can be used in the oven). 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.
  5. 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.
  6. Remove cups/ramekins and let cool. Refrigerate until cold.
  7. 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.
  8. This makes 4 cups and is 3 SmartPoints on the BLue and Purple Plans. Per serving, it's 5 SmartPoints on the Green Plan.  Enjoy!
Recipe by Dee Dee Does at