Makes 6 servings

Ingredients

• Vegetable oil spray
• 2 cups fat-free milk
• Egg substitute equivalent to 3 eggs
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt

Directions

• Preheat oven to 350°;
• Spray six 6-ounce ovenproof custard cups with vegetable oil spray;
• Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly;
• Remove from heat;
• Gently whisk together remaining ingredients, then gently whisk in milk;
• Pour mixture into custard cups;
• Place cups in large baking pan and pour hot tap water into pan to a depth of 1 inch;
• Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between cup and center of custard comes out clean (center will not be firm)

Calories: 103
Protein: 7 grams
Fat: 1 gram
Carbohydrates: 16 grams
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch