Raspberry Creme Brulee
milk, skim, (non fat) powder
liquid egg substitute
Preheat oven to 325℉ (160℃).
Gradually stir milk into milk powder.
Stir in egg substitute, ⅓ cup sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-ounce custard cups.
Top with custard mixture.
Bake in pan filled with hot water to 1inch depth about 35 minutes, until custard is set.
Sprinkle ½ teaspoon sugar over top of each custard and place cups on baking sheet.
Broil 4 inches from heat until sugar is caramelized.