Skinny Egg Custard with PPB Sauce
PREP: 5 Minutes
COOK: 22 Minutes
WAIT: 40 Minutes
DIFFICULTY: Very Easy
GLUTEN FREE: Yes
COST: Average VEGETARIAN: Yes
Home-made egg custard with a twist...
2 eggs 1/2 a 410g can light evaporated milk (semi-skimmed milk) 75ml skimmed milk 1 tsp vanilla Nutmeg 2.5 tbsp sweetener 1 tbsp PPB mixed with 1 tbsp milk to create a sauce
1. Preheat the oven to 170 degrees C. 2. Beat together the eggs, evaporated milk, sweetener, vanilla and milk. 3. Pour into 3 ramekins and bake for 22 minutes. 4. Allow to cool before chilling in the fridge. 5. Pour over the PPB sauce before serving!