Coconut Custard

2 3/4 c Scalded skim milk
6 Eggs **
Artificial sweetener to = 1/2 cup sugar
1/4 ts Salt
1 ts Vanilla
3/4 c UNSWEETENED coconut
Nutmeg as desired
**To cut back on fat - use egg substitute to equal 6 eggs.

Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the scalded milk and beat slightly. Mix coconut in gently. Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg. Bake 5 minutes at 450 and reduce heat to 350 for an additional 15 minutes. Silver knife inserted in center will come out clean when done. This custard would be good in a pie shell. 12 Servings

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