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1
Preheat the oven to 350 degrees F, and coat four 3/4-cup ovenproof custard cups with no-stick spray.
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2
Drain the oranges, reserving 1/2 cup of the juice.
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3
Place juice in a medium no-stick sauce pan.
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4
Set oranges aside.
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5
To the saucepan with the juice, add the stock, soy sauce, brown sugar, and ginger, and bring to a boil over med-high heat.
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6
Add turnips, cover, reduce the heat to medium, and simmer for 15 minutes or until turnips are tender.
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7
Drain well.
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8
Place the turnip mixture in a blender or food processor.
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9
Puree until smooth.
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10
Add the egg substitute and milk.
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11
Process just to combine.
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12
Season with salt and pepper.
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13
Spoon into the prepared custard cups, tapping each one lightly.
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14
Smooth the topsand place in an 8x8-inch baking dish.
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15
Add hot water so that it comes halfway up the sides of the custard cups.
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16
Bake ofr 20 minutes, or until a knife inserted in the center comes out clean.
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17
Carefully remove the baking dish from oven.
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18
Gently remove the cups form the water.
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19
Garnish with the reserved oranges.
