Baked Custard Recipe

Baked Custard Recipe from the diabetic recipe collection at InformationAboutDiabetes.comIngredients:

2 cup Water3 large Eggs3/4 cup Instant dry milk1 1/2 tsp Vanilla1/4 tsp SaltDry sugar, sub equal to 1/4Cup sugarNutmeg, (optional)Boiling water

Preparation:

Heat 2 cups water to 110 degrees to 115 degrees.Place eggs, dry milk, vanilla, salt and dry sugarsubstitute in a bowl and mix well. Stir hot water intoegg mixture. Blend well, and pour a fourth of mixtureinto each of 4 custard cups. Sprinkle custard lightlywith nutmeg, if desired, and place the cups in an 8"or 9" cake pan. Pour boiling water around the cups toa depth of 1 1/2". Bake at 325 degrees for about 1hour, or until a knife comes out clean from the centerof custard. Cool at room temperature. Serve warm orchilled,Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FATEXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;Shared by: Kathleen's Recipe Swap Pagehttp://www.ilos.net/~answers/reciperecipes@ilos.net- - - - - - - - - - - - - - - - - -Preparation Time: 0:00

Serves: 4

Baked Custard Recipe provided for you by InformationAboutDiabetes.com

Is this Baked Custard Recipe Suitable for Diabetics?

This Baked Custard recipe is one of our category which lists diabetic Dessert recipes. Because we are unaware of your specific health concerns & the guidelines your nutritionalist has given to you, we we cannot say that this Baked Custard recipe is OK for you. Be that as it may, because the recipe author labeled it as `diabetic` it should suggest that it at least complies with the basic specification for the tag `diabetic`, being low fat and low carb and as a result should be better for you than the non-diabetic equivalent. Even taking that into consideration, this Baked Custard recipe must only be used if you understand your own condition and are happy that the nutritional contents are appropriate for you.

Baked Custard Recipe - Important Disclaimer

This Baked Custard Recipe is one from the diabetic Dessert recipes section. Sadly it would be completely inconceivable for us to cook each of the diabetic Dessert recipes to verify that they are all 100% adapted for diabetes sufferers. We have in excess of 2000 individual recipes in the collection, & to prepare each recipe at the rate of 7 recipes per week would take nearly six years. It would be wise to check the nutritional content to confirm that they are compatible with the nutritional advice your doctors have given you. If you suspect that this Baked Custard recipe is unsuitable, inform us and we will modify or remove the problem recipe from the site.

Dessert

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