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Country Kitchen
February 1, 2009 Previous Recipe | Next Recipe
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GANNIEíS CHICKEN CASSEROLE
TANGY BROCCOLI SALAD
MOTHERíS CHOCOLATE PIE
CRANBERRY ORANGE RELISH
HOT CHICKEN SALAD
APPLE ENCHILADAS
IMPOSSIBLE BUTTERMILK PIE
MOTHERíS SOUR CREAM POUND CAKE
LOW-CARB EGG CUSTARD
MAMA BUGGíS TEA CAKES
CHICKEN & WILD RICE SOUP
LOW-CARB EGG CUSTARD

6 large eggs
3/4 cup artificial sweetener
1 cup 2 percent milk
1 cup heavy whipping cream
1/2 teaspoon vanilla

In a mixing bowl, beat eggs well with a wire whisk. Add sweetener and mix well. Whisk in milk, cream and vanilla. When well combined, pour into an oven-safe dish of your choice and bake at 325 degrees until almost firm.
Note: Carol says she adapted this from a traditional egg custard recipe and regular sugar can be used in place of sweetener and mixture can be baked in a pie shell.





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