Baked Orange Custard with Strawberries
the Editors of
Publications International, Ltd.
Makes 6 servings
||cup cholesterol-free egg substitute
||can (12 ounces) nonfat evaporated milk
||tablespoons freshly squeezed orange juice
||cup whipping cream
||tablespoon grated orange peel
|| cups fresh sliced strawberries
||packets sugar substitute or equivalent of 2 tablespoons sugar
- Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13X9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.
- Remove from oven; let cups remain in hot water bath until they reach room temperature.
- While custards cool, gently toss sliced strawberries with sugar substitute; set aside.
- Serve custards at room temperature or cold. Top with strawberries.
|Calories from Fat
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