Baked Custard
CATEGORIES
INGREDIENTS
  • 2 cups Water -- 110-115 degrees F.
  • 3 large Eggs
  • 3/4 cup Instant Dry Milk
  • 1 1/2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/4 cup Splenda
  • Nutmeg -- optional
  • boiling water
DIRECTIONS
  1. Heat 2 cups water to 110-115 degrees F. Place eggs, dry milk, vanilla, salt and Splenda in
  2. a bowl and mix well.
  3. Stir hot water into egg mixture.
  4. Blend well, and pour one-fourth of the
  5. mixture into each of 4 custard cups.
  6. Sprinkle custard lightly with nutmeg, if desired and place the cups in an 8" or 9" cake pan.
  7. Pour boiling water around the cups to a depth of
  8. 1-1/2".
  9. Bake at 325 degrees F for about 1 hour or until a knife comes out clean when inserted into the center of custard.
  10. Cool at room temperature. Serve warm or chilled.
  11. Per Serving (excluding unknown items): 135 Calories; 3g Fat (23.9% calories from fat); 12g
  12. Protein; 13g Carbohydrate; 0g Dietary Fiber; 144mg Cholesterol; 299mg Sodium.
  13. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1/2 Fat.