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- Servings: 6
- Make a paste of egg yolks, flour and 1 c. of the lowfat milk. In a medium saucepan, add in the sugar and salt to the remaining lowfat milk and scald at medium temperature. Add in the egg yolk mix to the scalded lowfat milk and continue to cook at medium temperature till it reaches the consistency of soft custard. Remove from heat and cold to room temperature. Beat egg whites till stiff but not dry and fold into the custard. Refrigeratebefore serving.
- Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or possibly spoon custard over chilled guava slices. Served over guava is my personal favorite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 44 | 19% |
| Total Fat 4.89g | 6% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 166mg | 7% |
| Potassium 294mg | 8% |
| Total Carbs 37.34g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 33.7g | 22% |
| Protein 10.15g | 16% |
