Raspberry Creme Brulee

• 2 cups nonfat milk
• 2 tablespoons non-fat powdered milk
• 3/4 cup thawed egg substitute
• 1/3 cup sugar, plus
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 36 -42 fresh raspberries

1. Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
2. Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
3. Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
4. Pour custard mixture over raspberries.
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. Chill.
7. Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
8. Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.

nonfat milk, nonfat powdered milk, thawed egg substitute, sugar, sugar, vanilla, fresh raspberries

Taken from www.food.com/recipe/raspberry-creme-brulee-31211 (may not work)