---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BAKED CUSTARD
  Categories: Diabetic, Desserts
       Yield: 4 servings
  
       2 c  Water
       3 lg Eggs;
     3/4 c  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;
   
   Brought to you and yours via Nancy O'Brion and her
   Meal-Master
   
   From the files of Al Rice, North Pole Alaska,  Feb 1994
  
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