2 c. nonfat milk
2 tbsp. nonfat dry milk powder
3/4 c. egg substitute, thawed
1/3 c. plus 2 tbsp. sugar
1 tsp. vanilla
30 raspberries

Stir together 1/2 cup nonfat milk and nonfat milk powder until blended. Stir in remaining nonfat milk, egg substitute, 1/3 cup sugar and vanilla. Place 5 raspberries in bottom of each 6 custard cups. Pour over custard mixture. Bake in pan filled with hot water 1 inch depth at 325 degrees for 35 minutes until custard is set.

Chill. Sprinkle 1/2 teaspoon sugar on top of each custard cup. Place in baking sheet. Broil 4 inches from heat until sugar is caramelized, a few minutes. Serves 6.