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Print Friendly Recipe Recipe Information Source: Diabetic Menus, Meals And Recipes (1949) Ingredients 1 egg 1/2 cup (125 ml) cream (20%) 1/4 grain saccharin 1/4 tsp (1 ml). vanilla salt to taste Preparation 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. Comments Food Value Entire Recipe: C 4.8 grams; Prot 9.6 grams; Fat 30 grams; Cal 328

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