1 c. skim milk
1/2 c. low cholesterol liquid eggs
1 1/2 tsp. liquid artificial sweetener
1/2 tsp. vanilla
Nutmeg (as desired)

Scald skim milk; cool slightly. Mix low-cholesterol liquid eggs and artificial sweetener together. Slowly add scalded milk to low-cholesterol liquid eggs mixture. Add vanilla. Pour into three custard cups; sprinkle lightly with nutmeg, if desired. Place in pan of water. Bake in moderate oven (350 degrees) 45-60 minutes until firm or a silver knife inserted in center comes out clean.