Orange-Kissed Turnip Custards

• 1 (6 ounce) can mandarin oranges
• 1 12 cups vegetable stock
• 1 teaspoon low sodium soy sauce
• 1 teaspoon packed brown sugar
• 14 teaspoon minced fresh ginger
• 2 cups sliced turnips
• 34 cup fat free egg substitute
• 12 cup evaporated skim milk
• ground black pepper

1. Preheat the oven to 350 degrees F, and coat four 3/4-cup ovenproof custard cups with no-stick spray.
2. Drain the oranges, reserving 1/2 cup of the juice.
3. Place juice in a medium no-stick sauce pan.
4. Set oranges aside.
5. To the saucepan with the juice, add the stock, soy sauce, brown sugar, and ginger, and bring to a boil over med-high heat.
6. Add turnips, cover, reduce the heat to medium, and simmer for 15 minutes or until turnips are tender.
7. Drain well.
8. Place the turnip mixture in a blender or food processor.
9. Puree until smooth.
10. Add the egg substitute and milk.
11. Process just to combine.
12. Season with salt and pepper.
13. Spoon into the prepared custard cups, tapping each one lightly.
14. Smooth the topsand place in an 8x8-inch baking dish.
15. Add hot water so that it comes halfway up the sides of the custard cups.
16. Bake ofr 20 minutes, or until a knife inserted in the center comes out clean.
17. Carefully remove the baking dish from oven.
18. Gently remove the cups form the water.
19. Garnish with the reserved oranges.

mandarin oranges, vegetable stock, soy sauce, brown sugar, fresh ginger, egg substitute, milk, ground black pepper

Taken from www.food.com/recipe/orange-kissed-turnip-custards-296870 (may not work)