Serves: 4
Total Calories: 170
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 Baked Custard recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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