"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sugar Free Baked Custard Recipe

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This recipe for Sugar Free Baked Custard, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Saturday, August 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups egg substitute such as Egg Beaters Original
2/3 cup Splenda
1/2 teas. salt
1 quart fat-free milk, scalded
1 teas. vanilla
1 pinch nutmeg

Directions:
Directions:
Combine the egg substitute, Splenda and salt. Slowly stir in slightly cooled milk and vanilla.
Pour mixture into custard cups ande sprinkle generously with nutmeg. Place cups in two 9 x 1 inch baking pans and pour hot water around them until it is about 1 inch deep. Bake at 325 F for one hour or until knife comes out clean. Enjoy warm or chilled. Calories 58

Personal Notes:
Personal Notes:
I got the receipt from a ARP magazine. I use small custard cups and it makes 6 cups

 

 

 

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