* Vegetable oil spray
* 2 cups fat-free milk
* Egg substitute equivalent to 3 eggs
* 1/4 cup honey
* 2 teaspoons vanilla extract
* 1/4 teaspoon almond extract
* 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with vegetable oil spray.
2. Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly. Remove from heat.
3. In a medium bowl, gently whisk together remaining ingredients, then gently whisk in milk (don't create foam). Pour mixture into custard cups.
4. Place cups in large baking pan and pour hot tap water into pan to a depth of 1 inch.
5. Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between cup and center of custard comes out clean (center won't be firm).

Nutritional Facts

Nutritional Information (Per Serving)
Calories: 103
Protein: 7 g
Fat: 1 g
Carbohydrates: 16 g
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch

Serving Size

6