Light Vanilla Pots de Creme

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Recipe uses evaporated skim milk instead of cream, egg substitute, and a small bit of butter

Recipe By: JEANNE JONES, Special to The News, 3/14/01
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 2 cans (12 ounces each) evaporated skim milk, 3 cups
    • 2 tablespoons sugar
    • 1 tablespoon butter
    • 1/2 cup non-fat liquid egg substitute
    • 1 1/2 teaspoons vanilla extract


Preheat the oven to 325 degrees. Heat the milk in the top of a double boiler. Add the sugar and butter, and stir until the sugar is dissolved. Beat the egg substitute until frothy. Add the hot milk mixture slowly, stirring constantly. Add the vanilla, mix well and pour into 8 custard cups or small pots.

Put cups or pots in a pan of hot water to a depth of 3/4 inch and place in the preheated oven for 25 minutes or until a knife inserted in the center comes out clean. Be careful not to overcook. Cool to room temperature and then refrigerate until cold before serving. If using pots with covers, place the covers on the pots before serving.
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