Raspberry Creme Brulee

1. 1

   Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.

2. 2

   Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.

3. 3

   Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.

4. 4

   Pour custard mixture over raspberries.

5. 5

   Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.

6. 6

   Chill.

7. 7

   Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.

8. 8

   Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.

No additional tips available.