Instructions: Indulge in the rich, creamy elegance of baked custard and caramel glaze without worrying about cholesterol and fat. By substituting low fat ingredients in this recipe, we have eliminated the guilt, but not the flavor.

Heat oven to 325 degrees F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat for 7 to 10 minutes or until sugar has melted and turned a light caramel color, stirring frequently. Immediately pour mixture into 8-inch round cake pan. MIXTURE WILL BE VERY HOT. Turn pan to coat bottom with sugar.

Place on wire rack.

In large bowl, combine remaining 1/2 cup sugar, milk, egg product, salt, vanilla and orange peel; mix well. Pour custard mixture into sugar-coated pan. Place in 13x9-inch pan; pour very hot water around cake pan to within 1/2 inch of top of pan.

Bake at 325 degrees F. for 50 to 60 minutes or until knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; refrigerate 3 hours or overnight until thoroughly chilled. To un-mold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit. Garnish
as desired.

Amount

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