Summary Print Recipe Cook time: 1 Hour Prep time: 10 Minutes Idle time: Level Easy Servings: People Unit: US ImperialMetric 10g Carbs 3g Sat. fat 1g Fibers 128mg Sodium 7g Protein 120kcal Calories 10g Carbs 3g Sat. fat 1g Fibers 128mg Sodium 7g Protein 120kcal Calories Ingredients 3 Eggs1/3 cup SPLENDA® No Calorie Sweetener granulated1 tsp Vanilla Extract1 pinch salt2 1/2 cup Whole Milk1 pinch ground nutmeg1 cup fresh raspberries1 tsp all natural agave nectar Instructions Heat oven to 350°F.In medium bowl, mix eggs, SPLENDA®, vanilla, and salt. Slowly stir in milk.Pour into eight 4-oz custard cups. Sprinkle with nutmeg.Place cups in 13" x 9" x 2" baking dish, on oven rack. Pour boiling water into pan to within 1/2 inch of tops of cups.Bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let cool 30 minutes. Unmold and serve warm with fresh raspberry sauce.Place raspberries, water, and agave nectar (or sugar) in food processor or blender. Cover and process until smooth. Press through food sieve to remove seeds, if desired. Additional information Nutrition Facts Raspberry Baked Custard Recipe Amount Per Serving Calories 120 % Daily Value* Sodium 128mg 5% Total Carbohydrates 10g 3% Dietary Fiber 1g 4% Protein 7g 14% * Percent Daily Values are based on a 2000 calorie diet. Nutrition Facts Raspberry Baked Custard Recipe Amount Per Serving Calories 120 % Daily Value* Sodium 128mg 5% Total Carbohydrates 10g 3% Dietary Fiber 1g 4% Protein 7g 14% * Percent Daily Values are based on a 2000 calorie diet.