VANILLA CUSTARD

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• 3 tablespoons sugar
• 3 eggs, beaten
• 2 cups skim milk
• 1/2 teaspoon vanilla extract

Combine sugar, eggs, milk and dash of salt into a pot bring to a boil. Cook, stirring, over hot water until mixture coats a spoon. Remove from heat and cool. Stir in vanilla. Chill in dessert dishes. Sprinkle with ground nutmeg, if desired. Serve 4. 112 calories per serving.
Trim & Thin 4-Ingredient Cookbook by Shirley Atwater-McClay and Marilyn Miech. 1988