Individual Caramel Custards
|Vegetable cooking spray||1|
|Skim milk||2 1⁄2 Cup (40 tbs)|
|Frozen egg substitute||1 Cup (16 tbs) (Thawed)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
Sprinkle 2 tablespoons sugar in a small heavy saucepan.
Cook over medium heat until sugar dissolves and mixture caramelizes and turns golden.
Pour syrup evenly into 6 (6-ounce) custard cups coated with cooking spray, tipping cups quickly to coat bottom evenly; set aside. (Caramel syrup will harden.)
Combine milk and remaining ingredients in a large bowl; pour evenly into custard cups.
Place cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 300° for 1 hour and 10 minutes or until a knife inserted in center of custard comes out clean.
Remove cups from water; cool.
Cover and chill at least 2 hours.
Loosen edges of custards with a knife, and invert onto individual dessert plates.