Home - By Category - Recipe - Diabetic Page 1 | Desserts Page 2

Baked Custard

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED CUSTARD
 Categories: Diabetic, Desserts
      Yield: 4 Servings
 
      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
 
MMMMM

Display Recipe for Import.