1/2 cup sugar divided into 1/4 cups, plus two tablespoons sugar
1 tablespoon water
1 cup skim milk
1/2 tablespoon cornstarch
1 egg plus two egg whites
1 cup canned evaporated skim milk
1 teaspoon vanilla and 1 teaspoon imitation almond extract
1/4 teaspoon fresh ground nutmeg
1. Combine skim milk with cornstarch in saucepan and heat over medium,
stirring frequently until milk thickens. Remove from heat and set aside.
2. Combine 1/4 cup sugar and 1 tablespoon water in a small saucepan, and place
over medium heat. Carmelize sugar by stirring often until sugar melts and
turns golden. About 12 minutes. Pour into six 6 oz- custard cups quickly,
until sugar coats bottom of cups. Set aside.
3. Preheat oven to 325 degrees. Combine remaining 1/4 cup plus 2 tablespoons
sugar, vanilla, almond extract, nutmeg, eggs in a medium bowl. Beat well. Add
canned evaporated skim milk and whisk all ingredients together until blended.
Add cornstarch thickened skim milk, to mixture and blend together gently. Do
not beat rapidly or it will become foamy. Pour into prepared cups. Place cups
in a large shallow pan. Add one inch of hot water to pan. Bake for one hour
and ten minutes, or until a knife inserted comes out clean. Let cool.
warm or cover and chill for eight hours.