READY IN: 1hr 5mins

INGREDIENTS

8mediumeggs

2cupslow-fat milk

2cupsunsweetened vanilla almond milk

1teaspoonvanilla

¹⁄₄ teaspoonsalt

¹⁄₄ teaspooncinnamon

¹⁄₄ teaspoonnutmeg

¹⁄₄ cup torani sugar-free vanilla syrup

6tablespoons monk fruit sugar

NUTRITION INFO

Serving Size: 1 (84) g

Servings Per Recipe:10

Calories: 72.5

Calories from Fat 34 g 48 %

Total Fat 3.8 g 5 %

Saturated Fat 1.4 g 7 %

Cholesterol 133.4 mg 44 %

Sodium 129.7 mg 5 %

Total Carbohydrate2.8 g 0 %

Dietary Fiber 0.1 g 0 %

Sugars 2.7 g 10 %

Protein 6.1 g 12 %

DIRECTIONS

Mix milks, vanilla, salt, cinnamon, and sweeteners (add more or less to taste, but slightly sweeter, as the eggs will temper it a little).

Whisk eggs and add to milk mixture. Whisk until smooth.

Pour equal amounts into 10 ramekins sprayed with nonstick cooking spray.

Sprinkle tops with nutmeg.

Put ramekins into a large cake pan and place into an oven preheated to 300 degrees.

Carefully pour hot water into the cake pan, to create a water bath for the custards.

Bake for one hour, until custard is set and skin has formed on top, but middle still jiggles when you shake the pan.

Remove from water bath. Cool for 15 minutes. Serve warm or cold. Refrigerate until serving. Great topped with a little whipped cream.

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