• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Baked Custard

  • Recipe Submitted by on

Category: Diabetic, Desserts

 Ingredients List

  • 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

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