Instructions: Heat the oven to 325 degrees.

Combine the milk, egg substitute, sugar and five-spice powder in a bowl. Using the tip of a knife, scrape the seeds out of the vanilla bean into the custard mixture.

Divide the custard among 4 (8-ounce) custard cups. Place the cups in a shallow baking pan and add enough hot water to come halfway up the sides of the cups.

Bake until the custard is almost set but still jiggles slightly in the center, about 45 minutes. Remove the custard cups from the water bath, cool slightly, then drizzle the tops with a little honey. Serve warm.

This recipe yields 4 servings.

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