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Yield: Serves 4. 1 cups per serving.



1/2 cup sugar
1 cup nonfat egg substitute
1 Tbsp vanilla extract
2 cups skim milk
4 teaspoon caramel syrup
2 cups assorted diced fresh fruits

Mix 1/4 cup of the sugar with the nonfat egg substitute and vanilla in a medium bowl.

Bring the skim milk and other 1/4 cup of sugar to a boil in a small sauce pan over medium-high heat. Pour the milk into the egg mixture and stir well.

Preheat the oven to 325 degrees. Pour the custard into 4 ramekins or custard cups. Place the cups of custard into a pan of hot water and place that in the center of the oven. Bake until the custard is firm in the center, about 45-60 minutes. Remove from oven, allow to cool then refrigerate.

To remove custard from ramekins, run a knife around the edge of the custard cup and invert onto plate, tapping if necessary.

Serve each one with with a half cup of fresh fruit and a teaspoon of caramel syrup drizzled over the top.