Baked Mango Custard

Submitted by hbbroadbent

Makes 4 servings

Baked Mango Custard mde with Splenda. I substituted no-fat evaporated milk here to get this calorie count b/ that's what's in my pantry, may affect taste. I also halved this recipe from the original 8 servings b/c i'm making dinner, not throwing a dinner party ;)

Ingredients

1	mangoes
4 4/5	grams sweet'n low (ACTUALLY 1/4 cup splenda)
2	eggs
1/2	cup evaporated milk
1/2	tsp vanilla extract

Directions

Position the rack in the center of the oven and preheat to 350˚F.
Puree the chopped mangoe in a blender or food processor. You should have about 1/2 cup puree.
Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the SPLENDA® Granulated Sweetener. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into four 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.
Reprinted from The Splenda® World of Sweetness with permission from The Makers of Splenda® Sweeteners.
see here for picture http://www.thenest.com/odb/themes/recipes/detailview.aspx?id=15783&type=7&recipe_type=Dessert