Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Baked Custard

Categories:
desserts, cooky/bars

2 cup water
3 large eggs
3/4 cup instant dry milk
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1 dry sugar; sub equal to 1/4
1 cup sugar
1 nutmeg; (optional)
1 boiling water

Heat 2 cups water to 110 degrees to 115 degrees. Place eggs, dry milk, vanilla, salt and dry sugar substitute in a bowl and mix well. Stir hot water into egg mixture. Blend well, and pour a fourth of mixture into each of 4 custard cups. Sprinkle custard lightly with nutmeg, if desired, and place the cups in an 8" or 9" cake pan. Pour boiling water around the cups to a depth of 1 1/2". Bake at 325 degrees for about 1 hour, or until a knife comes out clean from the center of custard. Cool at room temperature. Serve warm or chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

Brought to you and yours via Nancy O'Brion and her Meal-Master

From the files of Al Rice, North Pole Alaska, Feb 1994

Yield: 4 servings

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