- 1 cup liquid egg substitute
- 2 cups skim milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups boiling water
Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.
Yield: 6 servings. Serving size: 1 custard cup.
Nutrition Facts Per Serving:
Calories: 100, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
Exchanges per serving: 1 skim milk. Carbohydrate choices: 1.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.