Baked Custard

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Baked Custard Ingredients

2 c Water	Dry sugar;sub equal to 1/4
3 lg Eggs;	Cup sugar;
3/4 c Instant dry milk;	Nutmeg;(optional)
1 1/2 ts Vanilla;	Boiling water;
1/4 ts Salt;

Instructions for Baked Custard

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 1 1/2". 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: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101; Brought to you and yours via Nancy OBrion and her Meal-Master From the files of Al Rice, North Pole Alaska, Feb 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: Cuisine: Uncategorized

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