Title: Baked Custard
Categories: Diabetic Dessert
Yield: 4 Servings

2	c	Water
3	lg	Eggs;
3/4	c	Instant dry milk;
1 1/2	ts	Vanilla;
1/4	ts	Salt;
		Dry sugar;sub equal to 1/4
		Cup sugar;
		Nutmeg;(optional)
		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

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