Baked Custard Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
3 large: Eggs,
3/4 cup: Instant dry milk,
1 1/2 tsp: Vanilla,
1/4 tsp: Salt,
Dry sugar, sub equal to 1/4
Cup sugar,
Nutmeg, (optional)
Boiling water,
Directions:
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 OBrion and her Meal-Master
From the files of Al Rice, North Pole Alaska, Feb 1994
Source from luhu.jp
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 OBrion and her Meal-Master
From the files of Al Rice, North Pole Alaska, Feb 1994
Source from luhu.jp