Baked Custard #2 Diabetic Recipe – a delicious recipe with milk, eggs, Sugar, Salt, vanilla, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If you want to unmold this Baked Custard, leave c. in the refrigerator 2 to 3 extra hrs.
2
Preheat oven to 325F.
3
Heat lowfat milk in the top of a double boiler over simmering water till surface begins to wrinkle.
4
Blend together the Large eggs, sugar, salt, and vanilla.
5
Add in warm lowfat milk gradually, stirring to mix well.
6
Pour into four 6-oz individual custard c.. Sprinkle surface lightly with nutmeg.
7
Set c. in a deep pan; pour warm water around c. to come to within 1/2 inch of tops of custard c.. Bake 50-60 min or possibly till knife tip inserted in center of custard comes out clean.
8
Remove from heat and water pan.
9
Refrigeratefor several hrs before serving.
10
Yield: 4 servings - 2 c.. 1 serving = 1/2 c..
159
kcal
Calories
8
g
Fat
13
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 c. Skim lowfat milk, 2 lrg Large eggs, beaten slightly **, 2 Tbsp. Sugar, 1/8 tsp Salt, and more.
Yes, Baked Custard #2 Diabetic Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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