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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a wonderful light custard recipe. I have made it many times and it cures my craving for the more sinful versions. Ingredients:
1/4 cup sugar |
1 (12 ounce) can 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:
1. Spray six 6-ounce custard cups with cooking spray.
2. Set aside.
3. Sprinkle 1/4 cup sugar in a heavy saucepan; place over medium heat.
4. Cook, stirring constantly, until sugar melts and syrup is light golden brown.
5. Pour into custard cups; let cool.
6. Combine milks in a medium saucepan and heat until bubbles form around edge of pan.
7. Combine egg substitute, 1/4 cup sugar, salt, and almond extract; beat well.
8. Gradually stir about 1 cup hot milk into egg mixture; add to remaining milk, stirring constantly.
9. Pour mixture evenly into custard cups; cover with alumninum foil.
10. Place custard cups in a shallow pan; pour hot water to a depth of 1 inch into pan.
11. Bake at 325 for 25 minutes or until a knife inserted near center comes out clean.
12. Remove cups from water, and chill at least 4 hours.
13. To serve, loosen edges of custard with a spatula; invert onto plates.
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