This is perfect for those cold winter days if you serve it warm. I don't have too many of those days in Florida, but I will be when we make our move to Colorado this summer! I am not sure how to handle driving on roads that go up and down through hills and mountains or while it is snowing but I guess I will manage! I have only lived in the South where it is nice and warm (most of the time). I visited Colorado twice already and I absolutely loved it! It is such a beautiful place and I am looking forward to moving there. I can't wait! As for this recipe, it is a great way to use up any pudding you may have. I for one love the chocolate and banana pudding, but the vanilla pudding I can live without. I decided to use the vanilla pudding and this actually turned out pretty good. I did add a tablespoon of caramel Da Vinci sugar free syrup inside of the custard for an extra half condiment. It sure did hit the spot. It was nice and creamy and excellent warm.. I baked mine in the oven at 350 degrees for about 20 minutes instead of microwaving. Perfect! I hope you enjoy it!
Vanilla Custard
Ingredients:
1 MF Eggs (1 Meal)
1 Vanilla Pudding (1 Meal)
1 cup water
1/4 tsp cinnamon (1/2 condiment)
1/2 tsp vanilla (1/2 condiment)
1 packet Splenda (1 condiment)
Directions:
Mix ingredients in blender. Pour into sprayed ramekin or baking dish. Bake at 350 degrees for 20 minutes.
2 Servings with 1 Meal and 1 Condiment per Serving
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1 Vanilla Pudding (1 Meal)
1 cup water
1/4 tsp cinnamon (1/2 condiment)
1/2 tsp vanilla (1/2 condiment)
1 packet Splenda (1 condiment)
Directions:
Mix ingredients in blender. Pour into sprayed ramekin or baking dish. Bake at 350 degrees for 20 minutes.
2 Servings with 1 Meal and 1 Condiment per Serving
Click Here to Print
