Baked custard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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; | ||
Directions
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