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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 4 |
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Directions: Preheat oven to 325F. Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle. Blend together the eggs, sugar, salt, and vanilla. Add hot milk gradually, stirring to mix well. Pour into four 6-ounce individual custard cups. Sprinkle surface lightly with nutmeg. Set cups in a deep pan; pour hot water around cups to come to within 1/2 inch of tops of custard cups. Bake 50-60 minutes or until knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Chill for several hours before serving.
Comments: If you want to unmold this Baked Custard, leave cups in the refrigerator 2 to 3 extra hours.
Yield: 4 servings - 2 cups. 1 serving = 1/2 cup.
NUTRITIVE VALUES per serving: Cho 11 g, Pro 6 g, Fat 3 g, Cal 95, Fiber 0 g, Sodium 143 mg, Chol 139 mg.
Food Exchanges per serving: 1 Low-fat Milk Exchanges.
Low-sodium diets: Omit salt.
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