This is a print preview of "Baked Custard #3 Diabetic" recipe.

Baked Custard #3 Diabetic Recipe
by Global Cookbook

Baked Custard #3 Diabetic
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  Servings: 6

Ingredients

  • 2 1/2 c. Low-fat lowfat milk (2% milkfat)
  • 3 Tbsp. Granulated sugar replacement
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3 x Large eggs ** Nutmeg R. Taylor - to cut down on fat - use egg substitute instead of Large eggs.

Directions

  1. Combine lowfat milk, sugar replacement, salt, vanilla and Large eggs in large bowl; beat to blend well. Pour into six 1/2 C. individual baking c.; sprinkle with nutmeg. Set c. in large baking pan. Add in 1 inch of water to pan; bake custard at 350F for 45 min, or possibly till knife inserted in center comes out clean.
  2. MICORWAVE: Cook on Defrost for 15 to 17 min. Turn dish a quarter turn every 5 min. Allow to set 5 min before serving.
  3. Yield: 6 servings