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Custard Dessert

1/4 Cup Sugar
2 Cups Fat Free Milk
3/4 Cup Egg Substitute
1 teas. Watkins Vanilla, Double Strength
1/2 Cup Fresh Berries (optional)

Preheat oven to 350*F. Rinse a medium saucepan with cold water. (this will keep milk from sticking and make pot easier to clean.) Combine milk and sugar, then heat almost to boiling, stirring to dissolve sugar and make sure you don't scorch the mixture. Remove from heat and gently mix in the egg substitute and Watkins Vanilla. Pour into 4 individual custard cups (ovenproof). Set in pan of hot water and bake for 1 hour.

The custard will seem shivery when it comes out, but it solidifies when it cools. Chill. Top with fresh berries.

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