This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.
The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?
Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.
Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).
Makes 4-6 servings
- 4 eggs or 1 cup liquid egg substitute (see WW info below)
- 1 cup applesauce, unsweetened
- 1 cup soy milk
- ¼-½ cup sweetener (Weight Watchers point count is based on the use of an artificial sweetener.)
- 1 tsp. chinese five spice or cinnamon (or ½ tsp. of each)
- ½ tsp. vanilla (optional)
- ¼ tsp. salt
- Cooking spray
- Whisk eggs together.
- Add applesauce, milk, sweetener, spice, vanilla, and salt.
- Mix well.
- Spray 9″ x 9″ pan with cooking spray.
- Pour in batter.
- Bake at 400º F for 45 minutes or until a knife inserted in the centre comes out clean. (Batter will rise when baking and then sink down as it cools. Also, the longer you cook this, the drier and more bread-like it will become. I cooked it for an hour once and it suffered no ill effects.)
- Can be eaten warm or cold.
Variations (may add to WW point count)
- Pumpkin purée: Use instead of applesauce. Add another ½ cup of milk. (I have used jamaican pumpkin which is milder than regular pumpkin. It is also not as dry as regular pumpkin and doesn’t need the extra milk.)
- Update: I needed to use up the Rutabaga and Pear Purée we had for Easter dinner. I used it instead of applesauce. Delicious!
- Turkey/chicken bacon: Cover the bottom of the pan with slices and then pour the batter over them. (I used chicken bacon slices in the egg custard in the photo.)
- Spices: Sprinkle nutmeg or cinnamon on top. If you mix a spice for sprinkling with a 1-2 tbsps. of sugar, the top should glaze. (I haven’t tried this yet, but I’m looking forward to it.)
- Sweetener: Omit sweetener in the batter and add your favorite French toast topping—sugar, icing sugar, syrup—when you eat it. (I know, I know. It’s decadent and no longer a diet-friendly dish, but every once in a while…)
For Weight Watchers: The point count for the whole dish, without variations, is
- With regular eggs: 10 points, that is, 2.5 points for each of 4 servings or 1.6 points for each of 6 servings. (My soy milk is 2 points per cup.)
- With liquid egg substitute: 6 points, that is, 1.5 points for each of 4 servings or 1 point for each of 6 servings. (My soy milk is 2 points per cup.)