| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Evaporated skim milk |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Nutmeg |
| 4 |
|
Egg yolks |
| 8 |
ts |
Diet jam, such as raspberry or bysenberry |
|
|
Meringue Topping: |
| 4 |
|
Egg whites |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cream of tartar |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
Royal Custard
Custard:
Preheat oven to 350 degrees. To make custard: Combine all ingredients,
except diet jam. Beat well and pour into individual custard cups. Stand in
a pan of hot water in oven. Bake 45 minutes to 1 hour, or until knife
inserted near center of custard comes out clean. Remove custards from oven
and spread surface with jam.
To make meringue: In medium bowl, using an electric mixer, beat egg whites
until frothy. Add salt and cream of tartar. Whip until stiff, but not dry.
Beat in sugar, 1 teaspoon at a time. Add vanilla. Continue to beat until
meringue forms peaks that fold over when beater is removed. Cover pudding
with meringue, being sure to seal around edges. Swirl or make points to
decorate top. Return pudding to oven. Bake 10 to 15 minutes or until
delicately browned. Makes 4 servings. (about 292 calories per serving)
Recipe from the Deal-A-Meal Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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