Low-fat baked custard

Ingredients (serves 4) 2 points per serve
2 eggs
1 eggwhite
1 teaspoon vanilla extract
1/4 cup caster sugar
2 cups skim milk
1/4 teaspoon ground nutmeg
Method
Preheat oven to 160°C. Using a balloon whisk, whisk eggs, eggwhite, vanilla and sugar in a bowl until well combined but not frothy.
Heat milk in a saucepan over low heat for 3 to 4 minutes or until hot (do not boil). Pour milk in a thin, steady stream over egg mixture, whisking constantly until well combined. Strain custard through a fine sieve (this is to prevent strands of egg forming in the custard).
Pour strained custard into four 3/4-cup capacity ceramic ramekins. Place in a baking dish. Sprinkle nutmeg over top of custards. Pour enough boiling water into baking dish so it comes halfway up sides of ramekins (this is known as a water bath). Bake custards, uncovered, for 1 hour or until set. Serve warm or cold.
Notes & tips
Tip: To test if your ramekins are 3/4-cup capacity, measure 3/4 cup water and pour into ramekin. The water should reach the top of the ramekin.