This lower fat dessert is made with fresh raspberries, non-fat milk, and egg substitute, and then baked to perfection. The result is a creamy custard topped with a crispy layer of caramelized sugar.
2 cups non-fat milk
2 tablespoons non-fat dry milk powder
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons sugar
Preheat the oven to 325 degrees F.
In a bowl, whisk together the milk and milk powder until smooth. Whisk in the egg substitute, sugar, and vanilla extract.
Place 5 raspberries in the bottom of each 6-ounce custard cup or ramekin. Divide the milk mixture between the custard cups.
Place the custard cups in a deep baking pan. Fill the pan with 1-inch of hot water, being careful not to get water in the custard. Place the pan in the oven and bake at 325 degrees F for 25 minutes or until the custard has set.
Remove the custard cups from the water and dry them carefully. Place them in the refrigerator to chill completely (about 2 hours).
When ready to serve, preheat the broiler.
Sprinkle 1/2 teaspoon of sugar evenly over the top of the custard. Place the custard cups on a baking sheet and place 4-inches under the broiler. Broil until the sugar has caramelized.
Serve immediately.
Debrah
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