Yield: 4 servings
|1½ cup||Skim milk|
|2 larges||Eggs, beaten slightly **|
|1 teaspoon||Pure vanilla extract|
|⅛ teaspoon||Ground nutmeg, optional|
|**PERSONAL NOTE from Ursula R. Taylor - to cut down on fat content - use egg substitutes instead of eggs|
SOURCE: The Art of Cooking for the Diabetic, Revised Edition by Mary Abbott Hess,R. D., M. S., and Katharine Middleton. Copyright 1988, 1978 by Mary Abbott Hess. Formatted into MM by Ursula R. Taylor.
If you want to unmold this Baked Custard, leave cups in the refrigerator 2 to 3 extra hours.
Preheat oven to 325F. Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle. Blend together the eggs, sugar, salt, and vanilla. Add hot milk gradually, stirring to mix well.
Pour into four 6-ounce individual custard cups. Sprinkle surface lightly with nutmeg. Set cups in a deep pan; pour hot water around cups to come to within ½ inch of tops of custard cups. Bake 50-60 minutes or until knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Chill for several hours before serving.
Yield: 4 servings - 2 cups. 1 serving = ½ cup.
NUTRITIVE VALUES per serving: Cho 11 g, Pro 6 g, Fat 3 g, Cal 95, Fiber 0 g, Sodium 143 mg, Chol 139 mg.
Food Exchanges per serving: 1 Low-fat Milk Exchanges.
Low-sodium diets: Omit salt.