Zutaten für Light Mexican Custard
- Eggs
- Light Cream Cheese
- Splenda Brown Sugar Blend
- Ground Cinnamon
- Dried Ancho Chile Powder
- Pure Vanilla Extract
- Salt
- Low Fat Milk
- Miniature Semisweet Chocolate Chips
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Zubereitung von Light Mexican Custard
- Preheat your oven to 325°F (160°C).
- In a medium bowl, whisk together the sugar substitute, cornstarch, and chili powder until well combined.
- Gradually whisk in the milk until smooth. Make sure there are no lumps.
- Add the eggs and vanilla extract; whisk until thoroughly incorporated.
- Pour the custard mixture into ramekins or a single baking dish.
- Place the ramekins in a larger baking dish. Pour enough hot water into the larger dish to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake for 45-90 minutes, or until the custard is set and no longer jiggles when gently shaken. Cooking time may vary depending on your oven; start checking for doneness around the 45-minute mark.
- Remove from the oven and let cool completely on a wire rack before refrigerating for at least 2 hours to allow the custard to fully set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
94g
Fat
36g
Carbs
11g
