Egg Custard

Egg Custard

142g/5oz Fat Free Natural Fromage Frais
Few drops Vanilla Essence
2 Tbsp Sweetener
Nutmeg to taste
2 Large Eggs

Preheat oven to 180ºcC/Gas 4.

Mix all ingredients together, then stir in 2 Tbsp of cold water.


Pour into 2 large ramekins and stand in a roasting tin.


Pour hot water in to the roasting tin to come halfway up the sides of the ramekins.


Bake in the oven for 20-30 minutes until set.


Egg Custard


I use a ww core recipe for egg custard, though I suppose you're meant to syn cooked fruit? I don't lol

150ml milk (use as part of an A choice)
1 tsp vanilla essense
nutmeg to taste
1 egg beaten
4 tbsp splenda/other sweetener

1) Preheat oven to GM4/180c/160c fan oven.

Put milk, vanilla and nutmeg in a pan and heat gently on stove up to a simmer then take off heat and leave to cool slightly

2) Mix sweetener with egg then slowly add egg mixture bit by bit to milk.

3) Get some pudding dishes (I use three small ramekins), spray with frylight and put these in a roasting tin. You cook the custards in a bain marie so the roasting tin needs to be deep enough so you can put water in it until it comes up to about halfway up the dishes/ramekins.

4) - Either just have the custard (prolly only need two small ramekins) or choose a fruit and put this in the bottom of the dishes and pour custard mix over the top.

5) Bake in the oven for 20-25 mins or until set. Take out of oven and leave to cool for 20 mins before eating.

There is also a recipe for something similar on the SW website under desserts - copied and pasted below 

Egg Custard 

for every egg you use pour in 150 ml of skimmed milk (I use 3), a few drops of vanilla essence, about 4 tbsp of sweetener and a dusting of nutmeg for the top. Whisk up all the ingredients in an ovenproof dish until it’s frothy. Stand that dish in a dish tray filled with water. Bake for 40 minutes until its set on 160-180.