|Non fat milk||1 1⁄2 Cup (24 tbs)|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Sugar substitute/3 tablespoons granulated fructose||1 Tablespoon|
|No sugar added jam/No sugar added jelly||4 Tablespoon|
|Egg substitute/3 eggs, lightly beaten||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Preheat oven to 325Â°.
Pour milk into a saucepan (preferably nonstick).
Add sugar substitute.
Stir and heat to scald, but do not boil.
Set aside to cool slightly.
In a small nonstick frying pan, heat the jam, stirring constantly until melted.
Coat a 4-cup ovenproof baking dish with the melted jam.
Pour egg substitute into the slightly cooled milk in the saucepan.
Add the vanilla and stir to mix.
When mixed, gently ladle into the baking dishes of your choice.
Try not to disturb the coat of jam or jelly.
Sprinkle the nutmeg evenly on top.
Place custard dish gently into a larger pan.
Add one inch of water to the larger pan and bake for 1 hour or until knife inserted in center of custard comes out clean.
Custard will set further as it cools.
Remove from oven and cool thoroughly.
Cover tightly and refrigerate for 4 hours or longer.
The colder it is, the better it tastes.
Loosen edges with a knife and invert on a serving plate.
The colorful jam coating will be on top, and not only does this dish look good, it tastes great!