Baked Custard with Raspberry Sauce

prep time:: 10 min
total time:: 85 min

Makes 6 servings

This comes from the Betty Crocker Diabetic Cookbook. I make it a lot. You’ll never use box pudding or custard mixes once you have this and realize how easy it is.

ingredients

3 egg, slightly beaten
1/3 C. sugar (or splenda)
1 tsp. vanilla
dash of salt
2 1/2 C. very warm milk (heat in microwave)
ground nutmeg
raspberry sauce

directions

1
Heat oven to 350. Mix eggs, sugar, vanilla and salt in bowl, gradually stirring in milk.
2
Pour mixture into 6 six ounce custard cups that are in a large baking pan. Fill the pan with water, nearly halfway up the custard cups. I would do this while having the pan on the oven rack, before you slide it in. Sprinkle each with nutmeg.
3
Bake 45 mins. or until knife comes out clean.
4
Raspberry sauce consists of 1 C. raspberries fresh or frozen, 1 T. water and 1 T. sugar or splenda. Mix it all in a food processor until smooth. Spoon over custard before serving.