- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Baked Vanilla Custard



  1. Heat milk just to boiling in medium saucepan. Let cool 5 minutes.
  2. Beat eggs, Equal, vanilla and salt in large bowl until smooth. Gradually beat in hot milk.
  3. Pour mixture into ten 6-ounce custard cups or 1-1/2 quart glass casserole. Place custard cups or casserole in roasting pan. Pour 1 inch of hot water into roasting pan.
  4. Bake, uncovered, in preheated 325F oven 50 to 60 minutes or until sharp knife inserted halfway between center and edge of custard comes out clean.
  5. Remove custard cups or casserole from roasting pan. Cool completely on wire rack.
  6. Cover and refrigerate several hours or overnight.
  7. Serve garnished with sliced fresh fruit and mint, if desired.

Nutritional Information Per Serving:

Calories: 90
Fat: 5 grams
Sodium: 124 miligrams
Cholesterol: 135 miligrams
Protein: 7 grams
Carbohydrates: 5 grams

Diabetic Exchanges

1/2 milk, 1/2 lean meat

Source: Equal ®