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["Preheat the oven to 300 and arrange 4 4 oz.", "ramekins in a baking pan large enough to hold a water bath up to halfway up the ramekins.", "In a small saucepan over low heat (or in a double boiler) simmer the evaporated milk and the vanilla bean until the surface begins to shimmer and a slight skin forms.", "Do not allow to boil.", "If you don't have a vanilla bean it's ok.", "The vanilla just brings out the sweet flavor a little bit.", "While the milk is simmering, combine the egg whites, extracts (or whatever flavorings you choose), sweetener, and the salt.", "Try not to whisk quickly since you don't want the egg whites to foam.", "I use two forks, and scissor the tongs together to try to break up the membrane in the egg whites.", "Try to combine all of the ingredients as best as possible as you want to eliminate lumps in the final custard.", "Once the surface of the warmed milk has begun to shimmer, turn the heat off and allow to cool a bit so as not to cook the eggs.", "Pour the cooled milk mixture through a strainer into the egg mixture and mix together gently.", "Rinse the vanilla bean and save for future use.", "Note: You may want to pour the custard mixture through a fine sieve or collander several times to discard some of the larger chunks of egg membrane and other various lumps and irregularities.", "Once the mixture is strained to your satisfaction, evenly distribute it into the four ramekins and fill the pan up to halfway up the sides of the ramekins with water.", "Cover loosely with foil and Bake for about 40-50 minutes.", "Watch them closely, and do not overbake.", "When done, the custards should still be kind of wobbly in the center.", "The less time they bake the softer your custard will be, and because of the egg white substitution baking them too long will cause the custard to ""Curdle.""
