25th
Diabetic Dessert Recipes for Hot Puddings 3: Baked Egg Custard
This is the third of three hot diabetic dessert recipes, and one of my favourites. You can eat this cold, as well, but you miss out on the heavenly fragrance, which definitely adds to the whole eating experience.
Baked Egg Custard
4 servings2½ cup low fat milk
¼ tsp salt
3 eggs
3 tblsp sugar replacement
a very little grated nutmeg
Pre-heat oven to (350ºF) 170ºC.
Beat eggs lightly in a large bowl. Stir in the milk and sugar.
Pour custard mixture into four individual baking dishes (there must be room for the custard to expand); sprinkle with a little nutmeg.
Set cups in a large baking pan and put in the oven. Pour 1 inch of water to pan so that the dishes are sitting in water.
Bake custard for 45 minutes or until a knife inserted in the center comes out clean. During cooking, check that the water has not all boiled away, and if it has, or has fallen very low, add enough boiling water to top up to about an inch deep. Don’t leave the oven door open too long.
