Baked Caramel Custard Recipe

Set your oven to preheat to 350 degrees.

Meanwhile, combine the evaporated skim milk and skim milk in a heavy saucepan and scald them over medium heat until small bubbles form around the edges, but don't let it boil.

Take the scalded milks off the heat. In a separate skillet, melt 1 cup of sugar over medium heat, stirring occasionally, until it turns a deep amber brown.

Carefully pour the hot milks into the caramelized sugar, stirring constantly until all the sugar dissolves. It might seize up at first, but keep stirring over low heat until it's smooth.

In a medium bowl, whisk the egg substitute and egg yolk together until the mixture is pale yellow, almost lemon-colored.

Carefully remove the custard cups from the water bath and let them cool on a wire rack at room temperature. Once cool enough to handle, transfer them to the refrigerator to chill completely until firm.

When the custards are fully chilled, place a small dessert plate over the top of each cup and invert it quickly to release the custard onto the plate. The caramel should now be on top.