Baked Custard: The Best Baked Custard Recipe from Cook'n

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	Baked Custard

Serves: 6

Prep: 10 min
Bake: 45 min
Cool: 30 min

Print this Recipe

   3 eggs, slighty beaten
   1/3 cup sugar
   1 teaspoon vanilla extract
   Dash of salt
   2 1/2 cups very warm milk
   Ground nutmeg

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1. Heat oven to 350°. Mix eggs, sugar, vanilla and salt in medium bowl. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.

2. Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

3. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

A NOTE from DR. GHOSH
Custard is easy to swallow when other foods just won't go down or when you're suffering from mouth sores. The smooth and soothing texture may be just what you're looking for in a dessert or snack.

"This is so good, so smooth and creamy and so nutritious with all those eggs. I love this pudding when my mouth is sore. Sometimes I have a banana with it. Reminds of Grandma's banana cream pie. Mmm, good." -ANNE R.

NUTRITION FACTS: Low fiber
1 Serving: Calories 135 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 115mg; Sodium 120mg; Potassium 190mg; Carbohydrate 16g (Dietary Fiber 0g); Protein 7g % DAILY VALUE: Vitamin A 6%; Vitamin C 0%; Calcium 14%; Iron 2%; Folic Acid 4%; Magnesium 4% DIET EXCHANGES: 1 Skim Milk, 1 Fat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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