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Dessert - Old Time Baked Custard

Source of Recipe

from diabetic gourmet magazine


Recipe Introduction

Sugar exchange will be less using the Splenda sugar substiute than what is listed.

List of Ingredients

3 large slightly beaten eggs, or 3/4 c. egg substitute
2 tbsp. Splenda sugar substitute
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 c. fat free milk
1/2 tsp. pure vanilla extract
ground cinnamon


Recipe

Place the oven rack to the center level. Preheat the oven to 325. Need six 5 ounce custard cups.
In a large bowl, combine the eggs, sugar substitute, salt, and nutmeg together.
Slowly stir in the milk and vanilla.
Pour 1/2 c. the milk, (custard), into each of the custard cups.
Sprinkle with cinnamon.
Set the filled custard cups in a shallow pan.
Pour about 1" of hot water in the pan around the custard cups.
Bake for 35 minutes, or until a knife inserted in the custard comes out clean.
Serve hot, warm, or chilled.
Makes 6 servings or 3 cups.

Nutritional Information Per Serving: (1/2 cup)
Calories: 82, Fat: 3 g, Cholesterol: 108 mg, Sodium: 171 mg,
Carbohydrate: 8 g, Dietary Fiber: 0 mg, Sugars: 8 g, Protein: 6 g
Diabetic exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat