Baked Custard from Healthy Diabetic Recipes

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If you are unsure whether this Baked Custard recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

~ Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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Baked Custard Recipe

Recipe Ingredients:

2 1/2 cup Low fat milk
1/4 tsp Salt
3 Eggs
3 tbsp Granulated sugar replacement
1 tsp Vanilla nutmeg

Recipe Instructions:

Combine milk, sugar replacement, salt, vanilla and eggs in large
bowl. Beat to blend well. Pour into six 1/2 cup individual baking
dishes; sprinkle with nutmeg. Set cups in large baking pan. Add 1
inch of water to pan. Bake custard at 350 degrees for 45 min. or
until knife inserted in center comes out clean.

From: Fred Mueller Date: 09-15-93

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”
~ Andre Simon (1877-1970)

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Important Note: This Baked Custard recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Baked Custard recipe is located in our Dessert Recipes section.

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This Baked Custard Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.