Baked Custard #3 Diabetic Recipe

• 2 1/2 c. Low-fat lowfat milk (2% milkfat)
• 3 Tbsp. Granulated sugar replacement
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 3 x Large eggs ** Nutmeg R. Taylor - to cut down on fat - use egg substitute instead of Large eggs.

1. Combine lowfat milk, sugar replacement, salt, vanilla and Large eggs in large bowl; beat to blend well.
2. Pour into six 1/2 C. individual baking c.; sprinkle with nutmeg.
3. Set c. in large baking pan.
4. Add in 1 inch of water to pan; bake custard at 350F for 45 min, or possibly till knife inserted in center comes out clean.
5. MICORWAVE: Cook on Defrost for 15 to 17 min.
6. Turn dish a quarter turn every 5 min.
7. Allow to set 5 min before serving.
8. Yield: 6 servings

milk, sugar replacement, salt, vanilla, eggs

Taken from cookeatshare.com/recipes/baked-custard-3-diabetic-74549 (may not work)