2 1/2 c. skim milk
2 eggs, beaten
1 tbsp. vinegar
1/2 tsp. vanilla
2 tsp. Sweet & Low

Mix together the milk, eggs, vanilla, and Sweet and Low. Pour into 6 custard cups. In an electric frying pan, place 3 paper towels and pour the vinegar on the towels. This will keep from discoloring the cups and pans. Set custard cups on towels and put enough cold water in the pan until it covers 2/3 of the sides of the cups. Cover pan tightly with the lid. Heat to 400 degrees. When water boils so that steam is released from the pan, turn the heat off. Do not remove the lid. Let custard set in the covered pan for 20 minutes.

VARIATIONS: Divide 1 cup of cooked rice and 1/3 cup raisins between the custard cups and sprinkle with nutmeg or brown sugar sweetener.

EXCHANGES: 1 serving of plain custard equals 1/2 milk and 1/2 meat exchange. With raisins and rice, 1 serving equals 1/2 milk, 1/2 bread and 1/2 fruit exchange.

CALORIES: Plain custard has 61 calories. Custard with rice and raisins has 103 calories per serving.