Makes 6 Servings
1 Serving = 2 PointsPlus™
2 TBSP Splenda granulated
1 1/2 tsp dried lavender buds
3/4 cup fat-free egg substitute
1/3 cup lemon curd
1 tsp vanilla
|This is a close-up of the lavender I found.|
Preheat oven to 325º. Put a pot of water on to boil.
In a medium saucepan, combine milk, Splenda and lavender buds. Cook & stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from heat & strain through a fine sieve; discard lavender.
In a medium bowl, whisk together the egg substitute, lemon curd & vanilla.
Gradually whisk the hot strained milk into the egg mixture.
Place 6 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the custard mixture among the custard cups. Carefully pour boiling water into the baking dish to a depth of 1-inch.
Bake 40 minutes or until edges are set and the centers appear nearly set when jiggled. Remove cups from baking dish and cool on a rack for 1 hour. Cover and chill for 2 hours.
To serve, run a thin metal spatula or knife around the edges of custard. Invert onto dessert plates.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***