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Custard: Raspberry Creme Brulee

Source of Recipe

From the Houston _Chronicle
Raspberry Creme Brulee

Serving Size: 6

2 c. Milk, non-fat
2 T. Dry milk powder, non-fat
3/4 c. Egg substitute
1/3 c. Sugar
1 tsp. Vanilla extract
30 ea Raspberries, fresh
3 tsp. Sugar

Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 c 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" depth about 35 minutes, until custard is set. Chill.

Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized.

Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 25 g carbohydrates, 7 g protein.