49 minutes ago
Friday, February 15, 2013
To get a jump on Spring my bride and I have redoubled our efforts at the gym and have been paying attention to calorie our input/output ratio. One of us is also a keen eyed WW point counter. Sometimes however you just need a break
I try to surprise my bride periodically, mostly just to see if I still can. Yesterday, I surprised by making Baked Custard (from The New Family Cookbook for People with Diabetes) for dessert. I only screwed once, it was a big screw up, but I overcame it. I think it was a hit. It's incredibly easy to make, and you have all the ingredients at hand. Here's how to make it.
Makes 3 cups (6 servings)
3 large eggs, slightly beaten or 3/4 cup egg substitute --this were I went wrong
2 tablespoons sugar
1/4 teaspoon ground nutmeg
2 cups fat free milk
1/2 teaspoon pure vanilla extract
pinch of ground cinnamon
Preheat over to 325 F
In a large bowl combine eggs, sugar, salt and nutmeg. Slowly stir in milk and vanilla.
Pour 1/2 cup of custard into each of 6 5 oz. custard cups. Sprinkle with cinnamon.
Set filled custard cups on a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.
Bake on center rack of the over for 35 minutes or until a knife inserted into the custard comes out clean.
Serve hot, warm, cold......
per serving: 82 calories/3 gm of fat/ 6gm of protein/ 8 gm of carbs
Do as I say, not as I did.
To keep it healthy I used egg substitute and powdered milk. Where I went wrong was not looking at the fake egg carton. I used egg whites only. For custard you need yolks. I knew that then, I know that now. The second batch turned out much better.