|Skim milk||2 1⁄4 Cup (36 tbs)|
|Maple syrup||3 Tablespoon|
|Ground cardamom||To Taste|
|Blueberries||1 1⁄2 Cup (24 tbs)|
In 1-cup measure, blend egg, egg whites and vanilla.
In 4-cup measure, blend milk and maple syrup.
Microwave at High for 3 to 5 minutes, or until very hot but not boiling.
Whisk egg mixture into hot milk in slow steady stream.
Pour mixture into six custard cups.
Arrange cups in circular pattern in oven.
Microwave at 50% (Medium) for 13 to 22 minutes, or until soft-set, rearranging 3 times.
As custard appears set, remove from oven.
Sprinkle with cardamom.
Serve warm or cool with blueberries.