Cooking with Alicia & Annie--Low-Fat Baked Vanilla Custard

“Chopsticks are one of the reasons the Chinese never invented custard”

Its' cooking with Alicia and Annie, again. The November blog event '08. This time the recipe is from Alicia's recipes.
Holiday season alongwith the warmth and good cheer brings with it oodles of weight, when we throw caution to the winds. So this time I decided to take preventive measures and make desserts that could be dug into without the guilt.
As we both love custard and puddings. I decided to give this custard a shot...and I must say it tasted so sweet, may be because I made it from scratch. ;-)

Its the Low Fat dessert recipe for Vanilla Custard.

Low -Fat Baked Vanilla Custard

Ingredients-
1/2 quart 2% milk (low fat milk)
3 eggs
3/4 cup Equal sweetener/any sugar substitue
2 teaspoons vanilla
a pinch of salt

Method-
On medium flame, heat the milk in deep pan till boiling.
Let cool for 5 mins.
In a separate bowl beat the eggs, sugar substitute,salt and vanilla essence untill smooth.
Now pour this mixture in the still warm milk, slowly. Mixing it all the while.
Pour this custard in a mould/casserole.
Place this casserole in microwave-safe bowl with a little hot water.
Also, place a cup of water in the microwave. Bake for 15 minutes on medium setting.

Check if sharp knife inserted halfway between center and edge of custard comes out clean. Remove custard mould or casserole from the bowl of hot water. Cool to room temperature. Refrigerate several hours or until well chilled.
Serve garnished with sliced fresh fruits or as desired.I used cookies and raisins.
YUM YUM YUM....