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  Recipe Home » Diabetic » Baked Custard
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  Baked Custard
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
2 cup Water
3 large Eggs
3/4 cup Instant dry milk
1 1/2 tsp Vanilla
1/4 tsp Salt
Dry sugar, sub equal to 1/4
Cup sugar
Nutmeg, (optional)
Boiling water
Instructions:
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 O'Brion and her Meal-Master

From the files of Al Rice, North Pole Alaska, Feb 1994
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