Debbie's Non-Fat Creme Brulee

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.