Creamy Vanilla Almond Custard

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Creamy Vanilla Almond Custard

 

2 1/2 cups skim milk

1 cup egg substitute

1/3 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon almond extract

vegetable cooking spray

2 tablespoons toasted sliced almonds

 

Combine first 5 ingredients in large bowl; stir well. Pour mixture evenly into

six 6-ounce custard cups coated with cooking spray. Place the cups in a large,

shallow baking pan; add hot water to pan to depth of 1 inch.

Bake at 300 degrees for 1 hour and 35 minutes or until knife inserted in center

comes out clean. Remove cups from water; cool slightly. Cover and chill

thoroughly, preferably overnight.

Sprinkle evenly with almonds before serving.

Makes 6 servings.

Calories 126, Fat 2 g, Carbs 17 g, Sodium 117 mg, Fiber 1 g.