Preheat oven to 325°F. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla. Place 5 raspberries in bottom of each of six 6 oz. custard cups. Top with custard mixture. Bake in pan filled with hot water to 1-inch depth about 35 minutes, until custard is set. Chill.
Sprinkle 1/2 tsp. sugar over top of each custard and place cups on baking sheet. Broil 4-inches from heat until sugar is caramelized.
Instructions
Preheat oven to 325°F. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla. Place 5 raspberries in bottom of each of six 6 oz. custard cups. Top with custard mixture. Bake in pan filled with hot water to 1-inch depth about 35 minutes, until custard is set. Chill.
Sprinkle 1/2 tsp. sugar over top of each custard and place cups on baking sheet. Broil 4-inches from heat until sugar is caramelized.
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