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Ingredients
- 1 quart. lowfat milk (1/2 c. evaporated lowfat milk), scalded
- 4 whole Large eggs or possibly Egg Beaters
- 3/4 c. sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Nutmeg
Directions
- Beat Large eggs slightly, add in sugar and salt and stir constantly while adding scalded lowfat milk (I scald the lowfat milk in the microwave - takes about 6 min). Cook in a double boiler, stirring till mix thickens and a coating forms on a wooden spoon, take about 5 1/2 min. Don't over cook. Remove from stove. Add in vanilla and then strain the pudding into a deep bowl or possibly dish. Sprinkle nutmeg on top. Cover and put into refrigerator, custard thickens as it cools. Keeps well in refrigerator for weeks!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1328g | |
| Calories 1284 | |
| Calories from Fat 260 | 20% |
| Total Fat 29.06g | 36% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 883mg | 294% |
| Sodium 996mg | 42% |
| Potassium 1737mg | 50% |
| Total Carbs 200.72g | 54% |
| Dietary Fiber 0.0g | 0% |
| Sugars 202.67g | 135% |
| Protein 57.69g | 92% |
