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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon peeled, minced gingerroot |
1 tablespoon sugar |
1/4 cup plus 1 tablespoon water |
3/4 cup skim milk |
1/2 cup frozen egg substitute, thawed |
1/4 cup sugar |
2 tablespoons instant nonfat dry milk powder |
1 teaspoon vanilla extract |
vegetable cooking spray |
1 teaspoon brown sugar |
Directions:
1. Combine first 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced by half. Remove from heat, and strain mixture, reserving liquid; discard ginger.
2. Combine ginger liquid, milk, and next 4 ingredients in a small bowl; beat at medium speed of an electric mixer until blended. Pour mixture evenly into 2 (8-ounce) ramekins coated with cooking spray. Place ramekins in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 325° for 55 to 60 minutes or until set. Remove ramekins from water, and cool 15 minutes. Cover and chill thoroughly.
3. Sprinkle 1/2 teaspoon brown sugar over top of each custard. Place ramekins on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until sugar melts. Serve immediately. Yield 2 servings.
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