---------- 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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