|Sugar||1⁄2 Cup (8 tbs) (Divided)|
|Hot water||1 Tablespoon|
|Skim milk||2 Cup (32 tbs)|
|Cholesterol free egg substitute||1⁄2 Cup (8 tbs)|
|Maple extract||1⁄8 Teaspoon|
Heat 1/4 cup sugar in heavy saucepan over low heat, stirring constantly until melted and straw colored.
Remove from heat; stir in water.
Return to heat; stir 5 minutes or until mixture is dark caramel color.
Divide melted sugar evenly among 6 custard cups.
Preheat oven to 350°F.
Combine milk, remaining 1/4 cup sugar and salt in medium bowl.
Add egg substitute, vanilla and maple extract; mix well.
Pour 1/2 cup mixture into each custard cup.
Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean.
Cool on wire rack.
Refrigerate 4 hours or overnight.
Before serving, run knife around edge of custard cup.
Invert custard onto serving plate; remove cup.