A basic baked custard with less fat


September 07, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO HE SUN

Barbara Berndt from Pinehurst, N.C., was hoping that someone would have a recipe for baked custard that used egg substitute in place of real eggs. She once had a recipe for the custard that appeared on the carton of Eggbeaters when they first were introduced. When she contacted the company, she was told that it had no such recipe on file.

Fortunately, several readers sent in their recipes for baked custard that used egg substitutes. The recipe that Shirley Martel from Bel Air sent in seemed closest to what Barbara was looking for.

It makes good, basic low-fat custard that quite honestly tastes almost as good as basic custard made with real eggs and whole milk but has significantly less fat and cholesterol. The simple addition of the toasted almonds on top provides a nice contrast to the smooth custard.

Creamy Vanilla-Almond Custard

Makes 6 servings

2 1/2 cups skim milk

1 cup egg substitute

1/3 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon almond extract

vegetable cooking spray

2 tablespoons toasted sliced almonds

Combine first 5 ingredients in large bowl; stir well. Pour mixture evenly into six 6-ounce custard cups coated with cooking spray. Place the cups in a large, shallow baking pan; add hot water to pan to depth of 1 inch.

Bake at 300 degrees for 1 hour and 35 minutes or until knife inserted in center comes out clean. Remove cups from water; cool slightly. Cover and chill thoroughly, preferably overnight.

Sprinkle evenly with almonds before serving.

Per serving: 126 calories; 9 grams protein; 2 grams fat; 0 grams saturated fat; 17 grams carbohydrate; 0 grams fiber; 2 milligrams cholesterol; 117 milligrams sodium

Recipe requests

Peggy Snyder from Hillsdale, N.Y., is trying to locate an old recipe for a salmon casserole made with canned salmon, eggs and croutons. The recipe once appeared on a box of "Brown Bette Caesar Croutons," and the casserole was a cross between a pudding and a souffle.

Sandy Frank of Baltimore would like to find a recipe for chocolate-coconut macaroons that were made by Fiske Caterers. The cookies were about 1 1/2 inches in diameter and were sandwich types, with a white powdered-sugar frosting (she thinks) between two cookies.

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

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