Baked custard - diabetic

Yield: 3 servings

Measure Ingredient
1 each Egg
1 cup Milk
Artificial sweetener to equal 1 tbsp. sugar
1 teaspoon Vanilla
¼ teaspoon Salt

SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8, Library of Congres Catalog Card #:78-74029. Formatted into MM by Ursula R. Taylor.

Break egg into small mixing bowl and beat slightly. Add remaining ingredients and beat well. Pour into damp (run under water, remove excess, leaving slight film) custard cups and sprinkle well with nutmeg. Bake in 350 oven in a shallow pan of water for 40-50 minutes. A silver knife inserted in the center will come out clean when custard is done.

Makes 3 servings. 1 Serving - 80 calories and is ½ whole milk exchange.

Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or skim milk.....I also see no reason why you can't change the vanilla extract to other extracts to change the flavor of the custard.....

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