Chocolate Mint Baked Custard

75 minutes Prep: 20 minutes Cook: 55 minutes

163 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1 1/2	cups	milk	divided
1	cup	chocolate chips	mint
1	cup	milk, sweetened condensed
2	large	eggs

Directions

Preheat oven to 350 degrees F.

In a small saucepan, combine 1/2 c milk and the mint-chocolate chips.

Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.

Set aside.

In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended.

Add chocolate mixture; beat well.

Pour into a 1-quart casserole.

Fill a 13 x 9 x 2-inch baking pan with 4 cups of water.

Place casserole in baking pan.

Bake at 350 degrees F. for 50 to 55 minutes.

Serve warm or cool completely.

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Nutrition Facts

Serving Size 97g

Amount per Serving

Calories 163 30% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 70mg	23%
Sodium 85mg	4%
Total Carbohydrate 23.0g	8%
Dietary Fiber 0.0g	0%
Sugars 23.0g
Protein 6.0g	12%

Vitamin A	5%		Vitamin C	2%
Calcium	17%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I've never made a sheet cake before, and this recipe worked like a charm. I'm not a nut lover, but I put the pecans in the icing anyway because I'm on a diet and I knew I'd be scraping it off the counter myself if I didn't. Okay, okay, I scraped a tiny bit off -- Yummy!!

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