Ingredients:
1/4 cup sugar
1 (12 ounce) cans evaporated skim milk
1/2 cup skim milk
3/4 cup egg substitute
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract or 1/2 teaspoon vanilla extract
nonstick cooking spray
Directions:
Spray six 6-ounce custard cups with cooking spray.
Set aside.
Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat.
Cook, stirring constantly, until sugar melts and syrup is light golden brown.
Pour into custard cups; let cool.
Combine milks in a medium saucepan and heat until bubbles form around edge of pan.
Combine egg substitute, 1/4 cup sugar, salt, and almond extract; beat well.
Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly.
Pour mixture evenly into custard cups; cover with alumninum foil.
Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan.
Bake at 325 for 25 minutes or until a knife inserted near center comes out clean.
Remove cups from water, and chill at least 4 hours.
To serve, loosen edges of custard with a spatula; invert onto plates.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.