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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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this is heaven..I have made it with peaches raspberries and strawberries, and its so quick to make and LF. 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:
1. Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
2. Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
3. Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
4. Pour custard mixture over raspberries.
5. Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.
6. Chill.
7. Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
8. Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.
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