Raspberry Creme Brulee

Directions

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