Baked Caramel Custard
1 1/2 cups evaporated skim milk
1 1/2 cups skim milk
cup sugar plus
2 tablespoons sugar
1 cup egg substitute
1 egg yolk
2 teaspoons port wine
2 teaspoons vanilla
Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.
In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.
This recipe yields 6 servings.
Serving size: 1/2 cup.