White Squash Custard Recipe
Servings: 2
Ingredients
- 5 or possibly 6 med. white squash
- 1/2 stick butter
- Sugar to your taste
- Sm. can Pet lowfat milk
- 1 teaspoon vanilla
- 4 egg yolks
Directions
- Peel squash and cut off seed. Boil in large pot till tender. Drain in colander. Pour back into pot. Put butter, sugar and vanilla. Mix well. Add in Pet lowfat milk, mix well. Then add in egg yolks. Mix well. Pour into baking dish and bake on 400 degrees till hard. Beat the egg white till stiff peaks form. Place on top of custard. Brown on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 2 servings | |
| Calories 295 | |
| Calories from Fat 209 | 71% |
| Total Fat 23.84g | 30% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 173mg | 7% |
| Potassium 1351mg | 39% |
| Total Carbs 18.59g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 12.7g | 8% |
| Protein 6.44g | 10% |
