A Family Recipe Book for Kidney Patients - National Kidney ...

DessertsKidney Cooking | Georgia Council on Renal NutritionBaked Egg CustardIngredients2 medium eggs¼ cup 2% milk3 tablespoons sugar1 teaspoon vanilla or lemon extract1 teaspoon nutmegYield: 4 servingsServing size: ½ cupDirections1. Preheat oven to 325°F.2. Combine all ingredients, and beat for one minute with electric mixture untilthoroughly mixed.3. Pour into custard cups or muffin pans.4. Sprinkle nutmeg on top.5. Bake 20-30 minutes or until knife inserted into the center of the custard comesout clean.Nutritional content per serving70 calories 0 grams trans fat 34 milligrams sodium3 grams protein 91 milligrams cholesterol 30 milligrams potassium3 grams fat 9 grams carbohydrate 42 milligrams phosphorus1 saturated fat 0 gram fiber 12 milligrams calciumSuggestions• May place in an unbaked pastry shell or graham cracker crust.• May use non-dairy whipped topping.• May substitute or add your favorite flavoring.• May use fruit topping (e. g., pineapple or cherries).• May use cinnamon, allspice, or cloves instead of nutmeg.• May substitute 2 egg whites for 1 whole egg to lower cholesterol.• May use fat-free or 1% milk.— 77 —