Best Baked Custard

Yesterday was a very difficult day for my husband and I due to a medical procedure that he had to have. Thankfully, there was nothing to remove and no lab tests to wait on for results. So, as I'm looking at the doctor, I'm wondering to myself, "what's the problem with my husband's digestive system then?" The doctor suggests my husband may be lactose intolerant. Oh, dear, this is not good for this man, at all! So, on the way home we pick up some lactose-free milk and I don't think another thing about it until I walk into my kitchen and begin thinking about meals. Second, oh, dear. There isn't much that doesn't have lactose in it when I start thinking things through and take a look at packaging in the fridge and the pantry. My husband is discouraged, and I'm thinking, "how can I make this lactose-free week a bit better?" Custard. One of my husband's favorite comfort foods is baked custard, and thankfully, the recipe was very simple to adjust with the substitution of the lactose-free milk.

If you like baked custard, this recipe from Betty Crocker's cookbook is simple, basic and fast. Blessings...

Recipe:

3 eggs, slightly beaten
1/3 cup sugar
dash salt
1 tsp. vanilla extract
2-1/2 cups milk, scalded (see note)
Nutmeg

1. Heat oven to 350 degrees.
2. Blend eggs, sugar, salt and vanilla. Gradually stir in milk. Pour into six 6-oz. custard cups. Sprinkle with nutmeg.
3. Place cups in baking pan, 13 x 9 x 2-inches; pour very hot water into pan to within 1/2-inch of tops of cups.
4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Remove cups from water. Serve custard warm or chilled.

Yield: 6 servings
124 calories per serving
Note: Normally I use 1% milk, so that is how I figured the calorie count.