MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Baked Custard
  Categories: Diabetic, Desserts
       Yield: 4 servings
       2 c  Water                                    Dry sugar;sub equal to 1/4
       3 lg Eggs;                                    Cup sugar;
     3/4 c  Instant dry milk;                        Nutmeg;(optional)
   1 1/2 ts Vanilla;                                 Boiling water;
     1/4 ts Salt;                          
   Heat 2 cups water to 110 degrees to 115 degrees.  Place eggs, dry
   milk, vanilla, salt and dry sugar substitute in a bowl and mix well.
   Stir hot water into egg mixture.  Blend well, and pour a fourth of
   mixture into each of 4 custard cups.  Sprinkle custard lightly with
   nutmeg, if desired, and place the cups in an 8 or 9 cake pan.  Pour
   boiling water around the cups to a depth of 1 1/2".  Bake at 325
   degrees for about 1 hour, or until a knife comes out clean from the
   center of custard. Cool at room temperature. Serve warm or chilled,
   Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXCHANGE
   CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;
   Brought to you and yours via Nancy O'Brion and her Meal-Master
   From the files of Al Rice, North Pole Alaska,  Feb 1994