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4 eggs
Pinch of salt
3/4 cups 2% milk
One 12-ounce can evaporated skim milk
1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses
1/2 cup Splenda Granular
1/2 teaspoon vanilla
1/4 teaspoon powdered ginger
1/8 teaspoon ground cloves
Cinnamon to sprinkle
.
Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9Ă—13 baking pan. Set aside.
In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups. Sprinkle liberally with the cinnamon.
Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.
Remove from the water bath and allow to cool on a wire rack. Makes 6 servings.
Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium
Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium