Baked Custard

4 servings



2 cup Water
3 Eggs;
3/4 cup 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;