“It’s a wonderful finale to any meal!”

INGREDIENTS   

2 tbsp. brown sugar
1/8 tsp. salt
1 cup evaporated skim milk
1/2 cup frozen egg substitute, thawed
1/2 tsp. vanilla
  Nutmeg
1 – 10 ounce package frozen raspberries with syrup, thawed
    Fresh fruit for garnish

DIRECTIONS 

• Heat the oven to 325 degrees F.
• Combine brown sugar, salt, milk, egg product and vanilla and blend well.
• Place 4 un-greased 5-ounce custard cups in 9-inch square pan on oven rack.
• Pour custard mixture into custard cups.
• Pour boiling water into pan around custard cups to a depth of 1 inch.
• Bake at 325 degrees F. for 30 to 35 minutes or until knife inserted in center comes out clean.
• To un-mold:

1.  Loosen edges with knife.
2. Invert dessert plate on top of each custard cup.
3. Quickly invert to release custard onto plate.
4. Sprinkle with nutmeg.

• Pour raspberries into food processor or blender.
• Cover and process until smooth.
• Strain to remove seeds.
• Spoon the 2 tablespoons sauce on each plate around warm custard.
• Garnish with fresh fruit.
• Serve with additional sauce at the table.