Baked Custard Diabetic Recipe – a delicious recipe with Egg, milk, Vanilla Nutmeg, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break egg into small mixing bowl and beat slightly.
2
Add in remaining ingredients and beat well.
3
Pour into damp (run under water, remove excess, leaving slight film) custard c. and sprinkle well with nutmeg.
4
Bake in 350 oven in a shallow pan of water for 40-50 min.
5
A silver knife inserted in the center will come out clean when custard is done.
6
1 Serving - 80 calories and is 1/2 whole lowfat milk Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or possibly skim lowfat milk.....I also see no reason why you cannot change the vanilla extract to other extracts to change the flavor of the custard.....
272
kcal
Calories
3
g
Fat
60
g
Carbs
3
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 4 ingredients. The key ingredients include: 1 x Egg, 1 c. Lowfat milk Artificial sweetener to equal 1 tbsp. sugar, 1 tsp Vanilla Nutmeg, 1/4 tsp Salt.
Yes, Baked Custard 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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