Ingredients
- 3 Tbsp Slivered almonds
- 8 oz canned fat-free evaporated milk
- 1/4 cup +2 tbsp fat-free milk
- 1/2 cup egg substitute
- 1 1/2 tbsp Gran. sugar substitute
- 1/4 tsp Almond extract
- 1/4 tsp Vanilla Extract
- 4 Tbsp sugar-free maple-flavored syrup
Preparation
Step 1
Heat oven to 275 degrees.
Spread almonds on baking sheet and toast, stirring once, until lightly golden 8-10 mins. Transfer to cutting board to cool. Roughly chop and set aside.
Combine evaporated milk and fat-free milk in small saucepan. Heat over medium-low heat until scalded but not boiling. Remove pan from heat and set aside.
Whisk egg substitute sugar substitute and almond and vanilla extracts in large bowl. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
Divide among 4 (6 oz) custard cups. Place cups in baking pan and add hot water to come halfway up cups. Bake until set, about 25 mins. Remove from oven, cool in pan, then chill in refrigerator at least 4 hours or overnight.
Remove custards from refrigerator ab out 30 mins before serving & let stand. Just before serving, run a knife around edges and invert custards onto individual plates. Drizzle each with 1 tbsp syrup and sprinkle evenly with reserved almonds.