Old fashioned baked custard is made with egg substitute, flavored with vanilla extract and a pinch of sweet cinnamon.
3 large eggs, slightly beaten, or 3/4-cup egg substitute
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Preheat oven to 325 degrees.
In a large bowl, combine eggs, sugar, salt and nutmeg. Slowly stir in milk and vanilla. Pour 1/2 cup custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around custard cups. Bake on center rack of oven 35 minutes, or until a knife inserted comes out clean. Serve hot, warm or chilled.
Recipe makes 3 cups Old-Fashioned Baked Custard.
Nutrition Information (using egg substitute, without yogurt)
Yield: 6 servings
Serving size: 1/2 cup
Calories: 82; Fat: 3g; Cholesterol: 108mg; Sodium: 171mg; Carbohydrates: 8g; Fiber: 0mg; Sugars: 8g; Protein: 6g
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
Variation: Vanilla Baked Custard
Baked vanilla custard is made with skim milk and eggs and sweetened with sweetener of your choice, flavored with vanilla and seasoned with nutmeg makes a cool, creamy dessert or afternoon treat!
4 cups skim milk
6 packets sweetener or a heaping 3/4-cup measurable sweetener
2 teaspoons vanilla
1/4 teaspoon salt
Heat milk just to boiling in medium saucepan; let cool five minutes.
Blend until smooth. Pour into glasses and serve.
Beat eggs, sweetener, vanilla and salt in large bowl until smooth; gradually beat in hot milk.
Pour mixture into ten custard cups or 1-1/2-quart glass casserole; sprinkle generously with nutmeg.
Place custard cups or casserole in roasting pan; add 1 inch hot water to roasting pan.
Remove custard dishes from roasting pan; cool on wire rack. Refrigerate until chilled.
Recipe makes 10 servings. Serving size: 1/2-cup.