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Baked Custard |
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Serves: 4 Print this Recipe1 12-fluid ounce can evaporated milk (skim) 2 eggs, beaten slightly 1 egg white 2 tablespoons sugar 4 packets artificial sweetener (equal to 8 teaspoons sugar) 1 teaspoon vanilla extract 1/2 teaspoon orange zest, or lemon zest, grated 1/4 teaspoon nutmeg ground, or mace 1. Preheat oven to 325ºF. 2. Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle. 3. Blend together the eggs, egg white, sugar, sweetener, vanilla, and zest. Add hot milk gradually, stirring to mix well. 4. Pour into 4 individual custard cups. Sprinkle with nutmeg. Set cups in a pan; pour hot water around cups to within ½ inch of tops of custard cups. Bake 50-60 minutes or until knife tip inserted in center of custard comes out clean. Chill several hours before serving. Food exchanges per ½-cup serving: ½ MILK, ½ lean MEAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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