Serves: 10
Total Calories: 28
1. Heat milk just to boiling in medium saucepan let cool 5 minutes.
2. Beat eggs, EQUAL, vanilla, and salt in large bowl until smooth gradually beat in hot milk. Pour mixture into 10 custard cups or 1 1/2-quart glass casserole sprinkle generously with nutmeg. Place custard cups or casserole in roasting pan add 1 inch hot water to roasting pan.
3. Bake, uncovered, in preheated 325°F oven until sharp knife inserted halfway between center and edge of custard comes out clean, 45 to 60 minutes. Remove custard dishes from roasting pan cool on wire rack. Refrigerate until chilled.
EXCHANGES
1/2 Carbohydrate
1/2 Fat
PYRAMID SERVINGS
1/2 Milk
NUTRITION FACTS
Calories 89
Calories from Fat 28
Fat 3 g
Saturated Fat 1 g
Cholesterol 129 mg
Sodium 146 mg
Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 7 g
Protein 7 g
This Baked Vanilla Custard recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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