1 c. evaporated skim milk
1 tbsp. cornstarch
1/4 c. egg substitute or 1 egg
1/4 c. sugar
1/2 tsp. vanilla or rum flavoring

1. In a microproof 1 quart bowl whisk milk and cornstarch.

2. Microwave uncovered on high power 2 - 2 1/2 minutes until slightly thickened and bubbly.

3. Whisk egg and sugar in small bowl.

4. Stir small amount of hot milk mixture into egg mixture.

5. Return egg mixture to milk and continue whisking until combined.

6. Microwave egg mixture, uncovered, on medium power (50%), 1 minute or until thick and bubbling.

7. Stir in flavoring.

Serve warm or cold. Great on fresh fruit or angel food cake. Makes 1 1/3 cups.