Vanilla Custard Cups

Vanilla Custard Cups Yield: 2 servings.

1 egg 1 cup milk 3 tablespoons brown sugar 3/4 teaspoon vanilla extract 1/8 teaspoon salt, optional 1/8 teaspoon ground nutmeg

In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350� for 30-35 minutes or until a knife inserted near the center comes out clean.

Nutritional Analysis: One serving (prepared with egg substitute equivalent to one egg, skim milk and without salt) equals 75 calories, 119 mg sodium, 3 mg cholesterol, 6 gm carbohydrate, 8 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 skim milk, 1/2 lean meat.

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