I N G R E D I E N T S
2 cups non-fat milk (can use low-fat)
2 Tbs. non-fat dry milk
1 cup whole egg substitute
1/3 cup white granulated sugar
1 tsp. pure vanilla extract
1/4 cup granulated sugar (use as topping)

I N S T R U C T I O N S
Dissolve the dry milk powder by whisking it in a small amount of the liquid milk. After it is dissolved, add the remaining milk. Combine the egg substitute, 1/3 cup sugar and vanilla extract with the milk. When the mixture is completely blended, strain into another bowl.

Spoon the mixture into ramekins, which are in a water bath in a larger dish. (The water should come about halfway up the sides of the ramekins.) The water helps maintain a slow heating process for the custard to prevent curdling. Bake in a 350-degree oven for 40 to 50 minutes. After removing from the oven, chill for at least two hours or up to two days.

When ready to serve, sprinkle 1 to 2 teaspoons of sugar on top of each custard. Place the ramekins into a larger dish containing ice, if using a broiler to caramelize the sugar. (Kitchen specialty stores sell handheld torches that can be used for this purpose.) Watch the process closely because the dish can quickly go from a nice caramel color to burned.

Yield: 4 to 6 servings

Variation: Bake all of the custard in one large container. When ready to serve, place fruit in the bottom of each ramekin, cover with custard, top with sugar and caramelize.

Fruit Variation: Place fresh raspberries in each custard cup before pouring in custard. Then place under broiler.

Vegetable Variation (Sweet Corn Creme Brulee): Add thawed frozen white corn, half-and-half, Jack cheese, sugar, salt, pepper and butter. Makes a great lunch with a tossed salad.