Directions

• In a small skillet over medium-low heat, cook 3 tablespoons sugar
• until melted, about 5 minutes. Do not stir. Reduce heat to low; cook
• for 5 minutes or until syrup is golden brown, stirring occasionally.
• Quickly pour into two ungreased 6-ounce custard cups or ramekins,
• tilting to coat bottom of dish. Let stand for 10 minutes.
• In a small saucepan, heat milk until bubbles form around sides of
• saucepan. Remove from the heat. In a small bowl, whisk egg
• substitute and remaining sugar. Stir half of the warm milk into egg
• mixture; return all to pan and mix well. Add vanilla. Slowly pour
• into prepared dishes.
• Place dishes in a baking pan. Fill pan with boiling water to a depth
• of 3/4 in. Bake at 325° for 25-30 minutes or until center is
• just set (mixture will jiggle). Remove to a wire rack; cool for 1
• hour. Refrigerate for at least 1 hour.
• Run a knife around edge and invert each dish onto a small rimmed
• serving dish. Refrigerate leftovers. Yield: 2 servings.