Sugar-Free Egg Custard - cooking recipe

Ingredients

3 eggs
3 1/2 Tbsp. frozen concentrated pineapple juice
1/8 tsp. salt
2 c. milk
1 tsp. vanilla
nutmeg

Preparation

Scald milk.
Beat together in medium bowl the eggs, juice and salt.
Stir in slowly the slightly cooled milk and vanilla.
Pour into 6 custard cups and sprinkle with nutmeg.
Place cups in large baking pan with 1 inch hot water on bottom.
Bake at 325\u00b0 for 40 to 45 minutes or until knife inserted off center comes out clean. Serve warm or chilled.
Serves 6.