Baked Custard 2 - Diabetic

Baked Custard 2 - Diabetic

Serves: 4
 
 
Desserts
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Baked Custard 2 - Diabetic, you'll need:
  • 1
  • 1/2 cup Skim milk
  • 2 large Eggs beaten slightly **
  • 2 tbsp Sugar
  • 1/8 tsp Salt
  • 1 tsp Pure vanilla extract
  • 1/8 tsp Ground nutmeg optional **PERSONAL NOTE from Ursula R Taylor - to cut down on fat content - use egg substitutes instead of eggs

Method

  • If you want to unmold this Baked Custard leave cups in the refrigerator 2 to 3 extra hours
  • Preheat oven to 325F
  • Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle
  • Blend together the eggs sugar salt and vanilla
  • Add hot milk gradually stirring to mix well
  • Pour into four 6-ounce individual custard cups
  • Sprinkle surface lightly with nutmeg
  • Set cups in a deep pan; pour hot water around cups to come to within 1/2 inch of tops of custard cups
  • Bake 50-60 minutes or until knife tip inserted in center of custard comes out clean
  • Remove from heat and water pan
  • Chill for several hours before serving
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
The Art of Cooking for the Diabetic - Revised Edition. Mary Abbott Hess and Katharine Middleton. Copyright 1988, 1978.
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