| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Diabetic, Desserts | 4 | Servings | |
INGREDIENTS
| 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; |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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