Sherried Egg-white Custard
|2% milk||1 1⁄3 Cup (21.33 tbs)|
|Sherry/Rum flavoring||3 Teaspoon|
Heat sugar, salt and milk together until sugar dissolves; then cool.
Add flavorings and slightly beaten egg whites.
Stir well, and strain into a 2-cup baking dish or 4 custard cups.
Stand in a pan of hot water, and bake at 325Ã‚Â°Ã¢â‚¬â€350Ã‚Â° F.
about 1 hour for baking dish and 1/2 hour for cups.
Although the center may still quiver after baking, custard will be firm when chilled.
Spoon cold custard into serving dishes, and drizzle with Spiced Cherry Sauce or low-calorie fruit spread or topping.