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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe source: WW magazine. These are 4 points plus/each Ingredients:
1 1/2 cups 1% low-fat milk |
1/2 cup dry milk (non-fat) |
1/4 cup sugar |
3 eggs |
1 teaspoon vanilla |
1/2 teaspoon ground cardamom |
1/4 cup preserves, for topping (low sugar) |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray 6 custard cups or ramekins with Pam.
3. In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
4. Meanwhile whisk together the eggs in a bowl.
5. Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
6. Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.
7. Serve custards topped with preserves.
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