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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings. Ingredients:
10 eggs |
1 pint heavy cream |
1 pint water |
1 teaspoon almonds or 1 teaspoon vanilla extract |
5 -10 packets artificial sweetener |
1 teaspoon ground cinnamon or 1 teaspoon nutmeg |
Directions:
1. Set oven to 350 degrees F.
2. Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
3. Blend well.
4. Pour mixture into 6 to 8 ramekin dishes (depending on size).
5. Sprinkle with the cinnamon or nutmeg on top.
6. Place ramekin dishes inside a larger baking dish of cool water.
7. Be sure the level of the water is 1/2 way up the dishes.
8. Bake for 30 minutes or until center is firm.
9. Let sit for 5 minutes before serving or refrigerating.
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