Baked Custard

Title:
Baked Custard

Yield:
4 Servings

Categories:
Diabetic,
Desserts




Ingredients:





     2 c  Water


     3 lg Eggs;


   3/4 c  Instant dry milk;


 1 1/2 ts Vanilla;


   1/4 ts Salt;


          Dry sugar;sub equal to 1/4


          Cup sugar;


          Nutmeg;(optional)


          Boiling water;






 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip