Warm and humid again with a Cinnamon-nutmeg custard diebetic style

Good morning Augusta

The Red Sox lost to the N.Y. Yankees last night 4-2. We are now on a 5 game skid and are 59 and 52.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have mostly sunny skies with highs in the mid 80s. Light and variable winds, becoming southwest around 10 mph with gusts up to 20 mph this afternoon.

Tonight we’ll have partly cloudy skies with lows around 60°F. Southwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 68.0°F with no heat index as yet, the humidity is 72% and the Dew Point is 58.6°F.

The wind direction is North between 0.0 MPH and 0.2 MPH. 

The Relative pressure is 29.95, the Absolute pressure is 29.75 and steady with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies again.

The UV rating is 1 out of 16, Sunrise is 5:28 AM, Sunset is 8:01 PM, Moonrise is 8:22 AM,  Moonset is 9:58 PM  and the moon phase is waxing crescent.

  We didn’t receive any rain here over the past 24 hours.

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 031053Z AUTO 00000KT 10SM CLR 17/13 A3003 RMK AO2 SLP167 T01670133

CINNAMON-NUTMEG CUSTARD

Diabetic and low cholesterol friendly

 

1 cup liquid egg substitute

2 cups skim milk

½ cup granulated sugar

1 tsp. vanilla

¼ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

4 cups boiling water

 

Heat oven to 325F.  Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth.  Arrange six 6-ounce custard cups in a 9”x13” baking pan.  Pour custard mixture evenly into cups.  Combine cinnamon and nutmeg and sprinkle over individual custards.  Place baking pan on the oven rack.  Pour boiling water into pan to a depth of 1 inch.  Bake custard until knife inserted in center comes out clean (i.e., not totally liquid), about 65-75 minutes.  Allow custard to cool.  Serve warm or chilled.

Notes:  I usually make this with 1% milk.  I use one casserole dish, not individual custard cups.  I also use a baking pan large enough to give me enough space between it and the casserole dish to safely add boiling water.  I seldom use the nutmeg, and just tap a ¼ tsp. of cinnamon over the whole thing. 

            I also tend to bake it at 350F for 65-70 minutes. 

            This is diabetic and low cholesterol friendly, comforting for a cold/flu patient, and provides some good protein/nutrition in an easily digestible form.