Title: Stirred Custard Sauce (English Custard)
Categories: Diabetic Dessert
Yield: 3 Cups

3	c	Skim milk
2	tb	Liquid sucaryl
2	tb	Flour
5		Egg yolks
1	ts	Vanilla

In top of double boiler,combine milk and sucaryl; heat.Combine flour and egg yolks; beat well.Add a small amount of the hot milk to the egg mixture,blending well.Return mixture to top of double boiler.Cook over simmering water,stirring constantly,until mixture thickens slightly (about 15 minutes).Immediately remobe from heat; pour into heatproof bowl and stir in flavouring.Place in refrigerator to chell rapidly.(Custard thickens more as it chills.)

Per 1/2 cup serving: calories 88 protein 6g fat 4g carbohydrates 7g (with sugar 150 calories)

1 serving = 1/2 cup milk : or : 1/2 cup skim milk + 1 fat exchange

typed by g.major 10\07\95

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