Here's my Custard recipe ... yes basically a baked pudding!
Yes, totally healthy with all the eggs and milk and easily digested when we were sick little kids!
And not a lot of sugar in it.
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Baked Maple Custard
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Pour in bottom of each custard dish
1 tbsp. maple syrup
(and/or fruit ... or skip this step totally, if you want plain custard)
Whisk together and pour over maple syrup
2 eggs
1-1/4 cups milk
1/4 sugar (or splenda)
1 tsp vanilla
if desired -- nutmeg, cinnamon
Set cups in baking pan with boiling water to within inch of top of cups.
Bake at 350°F for 35-40 minutes til knife inserted comes clean.
(time will vary depending on size of custard dishes)
Cool and Chill. Eat as is, or with fresh fruit or fruit compote.
At serving time, run knife around edge of each cup and invert on dessert plate.
**I like to eat it still warm from the oven, and then eat the rest chilled later.
**Custard Pie is nice ... in a pie shell with or without a fruit bottom. I have made it with mincemeat in the bottom for a delicious Christmas dessert.
I now have visions of all the PC homes taking a trip down memory lane with some custard int he next few days!!!