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1
Preheat oven to 350 degrees F.
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2
Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish.
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3
If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
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4
In a large bowl, combine egg whites, sugar, Splenda, vanilla extract, and salt; beat until sugar and Splenda are dissolved.
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5
Mix in hot milk, a little at a time, until blended.
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6
Pour egg mixture into prepared custard cups.
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7
Sprinkle with nutmeg or cinnamon.
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8
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups.
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9
NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath.
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10
The water should come up to the level of the custard inside the cups.
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11
You must protect your custard from the heat.
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12
Carefully pour hot water into the baking pan to come halfway cup the sides of the custard cups.
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13
Bake 25 to 30 minutes or until set around the edges but still loose in the center.
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14
The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly.
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15
When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
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16
Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature.
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17
Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
