Ginger Brulee

• 1 tablespoon peeled, minced gingerroot
• 1 tablespoon sugar
• 1/4 cup plus 1 tablespoon water
• 3/4 cup skim milk
• 1/2 cup frozen egg substitute, thawed
• 1/4 cup sugar
• 2 tablespoons instant nonfat dry milk powder
• 1 teaspoon vanilla extract
• Vegetable cooking spray
• 1 teaspoon brown sugar

1. Combine first 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced by half. Remove from heat, and strain mixture, reserving liquid; discard ginger.
2. Combine ginger liquid, milk, and next 4 ingredients in a small bowl; beat at medium speed of an electric mixer until blended. Pour mixture evenly into 2 (8-ounce) ramekins coated with cooking spray. Place ramekins in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 325u0b0 for 55 to 60 minutes or until set. Remove ramekins from water, and cool 15 minutes. Cover and chill thoroughly.
3. Sprinkle 1/2 teaspoon brown sugar over top of each custard. Place ramekins on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until sugar melts. Serve immediately. Yield 2 servings.

gingerroot, sugar, water, milk, frozen egg substitute, sugar, milk, vanilla, vegetable cooking spray, brown sugar

Taken from www.myrecipes.com/recipe/ginger-brulee (may not work)