2 cup Water
3 large Eggs
3/4 cup Instant dry milk
1 1/2 tsp Vanilla
1/4 tsp Salt
Dry sugar, sub equal to 1/4
Cup sugar
Nutmeg, (optional)
Boiling water
Directions
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
Servings: 4 servings
Baked Custard Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts
The History of Recipes
We are able to follow the history of `recipes` back into the distant past, in fact as far into history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these old records were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef recounts how the Roman chefs used many different herbs, including a few you will know such as thyme, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices such as rosemary and coriander. These new spices and herbs caused a torrent in recipe manuscripts, most of which are kept safe in academic collections. By the advent of the 20th century, recipe publications were greatly in demand mostly as a result of increased literacy, leisure time and being a little richer. The revolution that is television brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this web site. |
We hope you enjoy this Baked Custard recipe.
