Cappuccino Custard - Sugar Free

1. 1

   Preheat oven to 325 degrees.

2. 2

   Place six 4-ounce custard cups into a 9x13 inch baking pan.

3. 3

   Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon.

4. 4

   Pour, through a sieve, into the custard cups.

5. 5

   Fill baking pan with 1 inch of hottest tap water.

6. 6

   Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center.

7. 7

   (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.)

8. 8

   Remove custards from water bath and allow to cool on a wire rack.

9. 9

   Cover with plastic wrap and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.