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
Written recipes as an idea can be observed far back into history, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of clay tablets in Sumerian describing 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 tried it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius wrote some documents describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times used many spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. As we move on, we find two interesting books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that is popular today, but rather accounts of the types of meals on the tables of the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices like parsley and basil. These new herbs and spices was responsible for an outbreak in books on cookery, many of which still exist in private libraries. During the next few centuries, the powerful and wealthy houses competed with each other to serve the most exotic meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cook books are in high demand, mostly due to higher levels of literacy, people having increased free time and disposable income. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Baked Custard recipe.
