Vanilla and Nutmeg Custard- Diabetic Recipes & Supplies, etc

Vanilla and Nutmeg Custard 3 cup water , heated 1 cup liquid egg substitute 1 cup Milk, nonfat/skim, dry , powder 2 oz SPLENDA (1/4 cup) 2 tbsp sugar 1 tbsp vanilla extract 1/4 tsp salt 1 pinch ground nutmeg (optional)

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  1. 11-20-2008, 02:11 PM #1
    wilbe95
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    Vanilla and Nutmeg Custard

    3 cup water , heated
    1 cup liquid egg substitute
    1 cup Milk, nonfat/skim, dry , powder
    2 oz SPLENDA (1/4 cup)
    2 tbsp sugar
    1 tbsp vanilla extract
    1/4 tsp salt

    1 pinch ground nutmeg (optional)

    Preheat the oven to 325 degrees Fahrenheit. Put the hot water, egg substitute, milk powder, Splenda, sugar, vanilla extract, and salt in a blender and pulse until it becomes a smooth consistency. Spoon the mixture into 6 ounce custard cups. Sprinkle the nutmeg on top (optional). Place the custard cups in a baking pan and fill the pan 1 inch deep with hot water. Bake for approximately 40 minutes. Serve cold or warm.
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    CATHYKEE,faxonfive,flickertail26,Janice Terrell,JoAnn,Margaret K
  3. 11-20-2008, 06:33 PM #2
    JoAnn
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    Thanks Kim, I believe DH will like this one. Hope you keep me updated on these recipes.
    JoAnn
    "Joy is not in things. It is within us"
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  5. 11-22-2008, 05:57 PM #3
    HSLINKS
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    Bet this would be good in cream puffs after cooking ..

    Ria
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  7. 11-23-2008, 03:41 AM #4
    wilbe95
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    Ohhh, that does sound good HSLinks. Might have to try that one, thanks
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  9. 11-24-2008, 10:46 AM #5
    Margaret K
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    This recipe is going in my files. I love custard! Thanks.
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