Low Calorie Egg Custard

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In medium bowl, combine egg, egg whites, Splenda, milk and vanilla extract.
3. 3
   With wire whisk, beat until smooth and well blended, approximately 1 minute. Pour mixture into four 6-ounce custard cups. Arrange cups in a large baking pan so they do not touch. Pour very hot water, not boiling, into the pan so the water is 1-inch deep. Place pan in middle of oven. Bake custard 40 minutes or until knife inserted in the center comes out clean. Transfer cups from pan to wire rack. Cool to room temperature. Chill in refrigerator for at least two hours.