2 sm. Granny Smith apples (about 1/4 lb. each)
2 tbsp. water
1/2 c. low fat milk (1% milk fat), divided
1 tbsp. granulated sugar
2 tsp. cornstarch
1/2 tsp. vanilla extract
1 egg, lightly beaten

Microwave Method: Using lines of fork, pierce apples in several places. In 1 quart microwaveable casserole, arrange apples. Add water and cover with vented plastic wrap. Microwave on high (100%) for 6 minutes until apples are tender, rotating dish 1/2 turn halfway through cooking. Set aside.

Using a wire whisk, in small microwaveable mixing bowl, combine 2 tablespoons milk, sugar, cornstarch and vanilla; stirring to dissolve cornstarch. Stir in remaining 1/3 cup plus 2 teaspoons milk and microwave on high for 45 seconds. Stir 3 tablespoons of milk mixture into egg; slowly stir egg mixture until it thickens (every 30 seconds). To serve (using slotted spoon) transfer each apple to a dessert plate. Top each portion with half of the custard sauce.