On Line Cookbook
Baked Custard (Diabetic)
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Diabetic Menus, Meals And Recipes (1949)

  • 1 egg
  • 1/2 cup (125 ml) cream (20%)
  • 1/4 grain saccharin
  • 1/4 tsp (1 ml). vanilla
  • salt to taste
  • Beat egg, add cream, saccharin which has been dissolved in a small amount of hot water, vanilla, and salt.
  • Mix and pour into individual custard cups.
  • Set cups in a pan of hot water and baked in a 350 degree (175 C.) oven until done.
  • The custard is done when a silver knife inserted into the middle of the custard is clean when removed.
  • Note: Milk may be substituted for the cream to reduce the fat content.
Food Value Entire Recipe: C 4.8 grams; Prot 9.6 grams; Fat 30 grams; Cal 328

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.