My most favorite dessert ever. Yum, yum and yum! I finally came across a version that isn't too bad on the sugar and carb counts and sounds very easy to make too.
OLD-FASHIONED BAKED CUSTARD
Makes: 3 cups (6 servings)
Source: The New Family Cookbook for People with DiabetesBook Info: http://diabeticgourmet.com/book_archive/details/26.shtmlPrint Version: http://diabeticgourmet.com/recipes/html/596.shtml
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 cinnamonDIRECTIONSPreheat the oven to 325 degrees F.In a large bowl, combine the eggs, sugar, salt,and nutmeg. Slowly stir in the milk and vanilla.Pour 1/2 cup of custard into each of six 5-ouncecustard cups. Sprinkle with cinnamon.Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.Bake on the center rack of the oven for 35 minutes, oruntil a knife inserted in the custard comes out clean.Serve hot, warm, or chilled.
Nutritional Information Per Serving: (1/2 cup)
Calories: 82, Fat: 3 g, Cholesterol: 108 mg, Sodium: 171 mg,Carbohydrate: 8 g, Dietary Fiber: 0 mg, Sugars: 8 g, Protein: 6 gDiabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat