Ingredients:
2 cups nonfat milk
2 tablespoons non-fat powdered milk
3/4 cup thawed egg substitute
1/3 cup sugar, plus
2 tablespoons sugar
1 teaspoon vanilla
36 -42 fresh raspberries
Directions:
Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
Pour custard mixture over raspberries.
Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.
Chill.
Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.