Baked custard

I followed this recipe, with these changes: used mostly whole milk topped up with a bit of soy milk, used xylitol instead of Splenda, and used freshly grated nutmeg. The xylitol seems to have leaked out of the custard so it’s sitting in a sweet liquid. As long as you eat the sweet liquid with every bite, this isn’t an issue for me. It tastes good – very nutmeg-y. This is the nutritional information as I made it:

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