baked custard

Categories
Diabetic
Dessert
Yield
4 servings
MeasureIngredient
2 cups Water
3 larges Eggs;
¾ cup Instant dry milk;
1½ teaspoon Vanilla;
¼ teaspoon Salt;
  Dry sugar;sub equal to 1/4
  Cup sugar;
  Nutmeg;(optional)
  Boiling water;

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry milk, vanilla, salt and dry sugar substitute in a bowl and mix well.

Stir hot water into egg mixture. Blend well, and pour a fourth of mixture into each of 4 custard cups. Sprinkle custard lightly with nutmeg, if desired, and place the cups in an 8" or 9" cake pan. Pour boiling water around the cups to a depth of 1½". Bake at 325 degrees for about 1 hour, or until a knife comes out clean from the center of custard. Cool at room temperature. Serve warm or chilled, Food Exchange per serving: ⅔ MILK EXCHANGE + 1 FAT EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101; Brought to you and yours via Nancy O'Brion and her Meal-Master From the files of Al Rice, North Pole Alaska, Feb 1994

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