Caramel Custard Cup Recipe

• 1 Tbsp. Lo-cal maple syrup **
• 1 x Egg
• 1/2 c. Evaporated skimmed lowfat milk
• 1/3 c. Water
• 1 Tbsp. Granulated sugar replacement
• 1 tsp Vanilla extract
• 1 dsh Salt R. Taylor - why not use Cary's SF Syrup.

1. Finsand.
2. Divide maple syrup proportionately between 2 custard c..
3. Combine egg, lowfat milk, water, sugar replacement, vanilla and salt in mixing bowl; beat or possibly whisk till well blended.
4. Carefully pour custard mix over syrup in custard c.. Set c. in shallow pan holding 1 inch of water.
5. Bake at 350 F for 50 min, or possibly till knife inserted in center comes out clean.
6. MICROWAVE: Water bath NOT needed.
7. Cook on Low for 8 to 10 min or possibly till edges are set and center is soft but not runny.
8. Allow to rest 10 to15 min before serving.
9. Yield: 2 servings

maple syrup, egg, milk, water, sugar replacement, vanilla, salt

Taken from cookeatshare.com/recipes/caramel-custard-cup-99589 (may not work)