Recipe from Better Homes and Gardens
Baked custard, one of the ultimate comfort foods, is updated in this low-fat dessert to showcase the addition of tangy apricots.
Prep Time: 15 mins
see savings1 16 ounce canunpeeled apricot halves (water-pack), drained
see savings2beaten eggs
see savings1 cupfat-free milk
see savings2 tablespoonssugar
see savings1/2 teaspoonvanilla
see savings6 - 8drops rum flavoring or almond extract
see savingsSeveral dashes ground cardamom or ground nutmeg
see savingsFresh mint (optional)
Slice 4 apricot halves for garnish, if desired; set aside. Chop remaining apricot halves. Place chopped apricots on paper towels to drain thoroughly.
In a small mixing bowl combine the eggs, milk, sugar, vanilla, and rum flavoring or almond extract. Pour the egg mixture over chopped apricots. Sprinkle with cardamom or nutmeg.
Place the baking pan containing the cups or dishes in the oven. Pour boiling water around cups or dishes in pan to depth of 1 inch.
Bake in a 325 degree F. oven for 30 to 35 minutes or until a knife inserted near the centers comes out clean. Remove cups or dishes from water. Serve custards warm. Garnish with the reserved apricot slices and fresh mint, if desired. Makes 4 servings.
Per Serving: cal. (kcal) 116, Fat, total (g) 3, chol. (mg) 108, sat. fat (g) 1, carb. (g) 17, fiber (g) 2, pro. (g) 6, sodium (mg) 67, Percent Daily Values are based on a 2,000 calorie diet