Caramel Custard Cup
|Maple syrup||1 Teaspoon (low calorie)|
|Evaporated milk||1⁄2 Cup (8 tbs) (skimmed)|
|Water||1⁄3 Cup (5.33 tbs)|
|Granulated sugar replacement||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
Divide maple syrup evenly between 2 custard cups.
Combine egg, milk, water, sugar replacement, vanilla and salt in mixing bowl; beat or whisk until well blended.
Carefully pour custard mixture over syrup in custard cups.
Set cups in shallow pan holding 1 in. (2.5 cm) of water.
Bake at 350°F (175°C) for 50 minutes, or until knife inserted in center comes out clean.