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Baked Custard

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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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