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
It is possible to read the history of `recipes` way back into ancient history, in fact as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times made use of many herbs, including some that we all recognise such as bay, mint and parsley. As we move on, there were a couple of interesting recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is popular today, but rather descriptions of the types of food cooked for the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new culinary ideas was responsible for an eruption in publications on food, many of which are now in academic collections. By the advent of the 20th century, cookery books were in high demand, due to higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Baked Custard recipe.
