Creamy Baked Custard
|Skim milk||2 Cup (32 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Ground nutmeg||To Taste|
1. Place all of the ingredients except for the nutmeg in the bowl of a food processor or in a blender, and process for 30 seconds to mix well.
2. Coat a 1 1/2-quart baking dish with nonstick cooking spray. Pour the custard mixture into the dish, and sprinkle with the nutmeg. Place the dish in a pan filled with 1 inch of hot water.
3. Bake uncovered at 350° F for 1 hour and 20 minutes, or until set. When done, a sharp knife inserted midway between the center of the custard and the rim of the dish should come out clean. Cover and chill for several hours or overnight before serving.