Baked Orange Custard With Strawberries

• 34 cup cholesterol-free egg substitute
• 12 cup sugar
• 1 (12 ounce) can fat-free evaporated milk
• 2 tablespoons freshly squeezed orange juice
• 14 cup heavy cream
• 1 tablespoon orange zest
• 1 teaspoon vanilla
• 2 12 cups fresh sliced strawberries
• 3 (1 g) packets sugar substitute or 3 (1 g) packetsequivalent of 2 tablespoons sugar

1. Preheat oven to 350F.
2. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended.
3. Pour mixture into 6 (6-ounce) custard cups or ramekins.
4. Place custard cups in 13x9-inch baking pan.
5. Fill with hot water halfway up side of cups.
6. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.
7. Remove from oven; let cups remain in hot water bath until they reach room temperature.
8. While custards cool, gently toss sliced strawberries with sugar substitute; set aside.
9. Serve custards at room temperature or cold.
10. Top with strawberries.

cholesterolfree egg substitute, sugar, milk, freshly squeezed orange juice, heavy cream, orange zest, vanilla, strawberries, packets sugar substitute

Taken from www.food.com/recipe/baked-orange-custard-with-strawberries-145420 (may not work)