Recipe for Egg Custard

                               Egg Custard

By Rhonda of Calvary Couponers

Serving Size  : 8    

  4           large  eggs

  1           can  evaporated milk -- (I use Pet brand)

  1           teaspoon  vanilla

  1 1/2     cups  sugar  (or Splenda)

Heat oven to 350 degrees, beat all ingredients and pour into a pie shell and bake until the eggs are set. Cool completely in fridge before serving!  I let mine sit overnight in the fridge after it has cooled some.

** if you want it crust-less:

add 2 tablespoons of self-rising flour and pour into a greased pie plate and bake  according to above directions

Per Serving (excluding unknown items): 226 Calories; 5g Fat (19.1% calories from fat); 5g Protein; 41g Carbohydrate; 0g Dietary Fiber; 115mg Cholesterol; 69mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.