Slimming World Egg Custard: Nothing says ‘Summer’ quite like a BBQ and after every BBQ I have to have something light but sweet to finish off the meal. This is one of my favourite puddings as it is light but filling so I often have it as a snack. It is an easy to make egg custard that is Syn free if you follow Slimming World!
Mmmm I’m addicted to this dessert….. and it is super easy to make. Here are the ingredients:
Preheat oven 180 degrees.
In a bowl beat the eggs, add the yogurt, the sweetener and vanilla essence and mix until well combined.
Transfer the mixture into ovenproof ramekins. I’ve used my Pampered Chef small prep bowls (250ml size) and this amount of mixture makes two large portions or three medium sized portions. In the video below I show how much you get in two portions!
Sprinkle ground nutmeg over the top then place bowls into a Bain Marie. I use a Pampered Chef square baker filled with water and place my bowls with the egg custard inside so most of the sides of the bowls are covered with water but the water doesn’t reach the top. Using a Bain Marie in this way prevents the eggs from ‘scrambling’ in the oven.
Bake for 45 minutes, then carefully remove the Bain Marie from the oven, pour out the hot water and stand the egg custards on a wire rack until cooled.
They are delicious and will keep in the fridge (covered) for a few days. Mine however, never last that long!
If you prefer to watch your recipes being made, here is a vlog to show how I did it!
I have also made this recipe using a Muller Light toffee yogurt when I ran out of vanilla and it tasted just as good. Enjoy something sweet and low calorie this Summer and let me know in the comments what you think!