Magic Custard Cake Directions:
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Preheat oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper or lightly spray with cooking spray.
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Separate the eggs. Place egg whites in a clean bowl and beat until stiff peaks form. Set aside.
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In another bowl, whisk together egg yolks, sweetener, and water until pale and creamy (about 2–3 minutes).
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Add the melted light butter and vanilla to the yolk mixture and whisk again.
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Gradually whisk in the flour, mixing until just combined.
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Slowly add the milk a little at a time, whisking gently until the batter is smooth. It will be very thin.
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Gently fold in the egg whites a third at a time. Don't overmix; it’s okay if some lumps remain—this helps create the layers.
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Pour the mixture into the prepared pan. Bake for 45–50 minutes, or until the center is just set and the top is golden.
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Let it cool completely in the pan, then refrigerate for at least 2 hours to firm up and set the layers.
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Dust with powdered sugar substitute before serving if desired.
WW Points Calculation:
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Eggs (4 large): 0 points
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Zero-calorie sweetener (½ cup): 0 points
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All-purpose flour (½ cup): 6 points
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Low-fat milk (2 cups): 4 points
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Light butter or margarine (1 tablespoon): 2 points
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Vanilla extract, salt: 0 points
Total Points: 12
Servings: 9
Per Serving: 1.33 points
Nutrition Information:
Calories: 100
Fat: 3g
Protein: 5g
Carbohydrates: 12g
Sugar: 2g
Sodium: 60mg
I'm waiting for your comments! Enjoy!
