Ingredients:
2 cups nonfat milk
2 tablespoons non-fat powdered milk
3/4 cup egg substitute
1/3 cup Splenda sugar substitute
1 teaspoon vanilla extract
3 teaspoons sugar
fresh raspberries (optional)
Directions:
Preheat oven to 325.
Gradually stir milk into milk powder.
Stir in egg substitute, 1/3 c splenda, and vanilla.
Pour mixture into custard cups.
Bake in pan filled with hot water to 1″ deep about 35 minutes, until custard is set.
Chill.
Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet.
Broil 4″ from heat until sugar is caramelized.
Serve with fresh raspberries.
Servings: 4
Time preparation: 5 min.
Time total: 40 min.