Serve this with fresh berries, papaya or Ginger Spice Cookies. It is also good flavored with vanilla instead of almond extract or try using maple syrup in place of half of the sugar.
- 4 ½ cups nonfat milk
- 2 ¼ cups egg substitute
- ½ cup white sugar
- 1 Tbsp. almond extract
Preheat the oven to 350F. Whisk all the ingredients together making sure that sugar is dissolved before you begin baking. Spray the inside of the ramekins with nonstick spray and fill 3/4 full with the custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water and cover the top of the ramekins with parchment paper sprayed with nonstick spray. Place two utensils or metal skewers on top of the parchment to keep from curling off in the oven.
Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The skewer should have curds or be clean but there should be no liquid on it. These custards will continue to cook some after being removed from the oven.
Per Serving: Calories: 92 Protein: 7 gm Fat: 0 gm
Carbohydrates: 16gm Sodium: 106mg