3/4 c. fat-free egg substitute or 4 large eggs
1/4 c. sugar
12 oz. can evaporated skim or low-fat milk
1 c. nonfat or low-fat milk
tbsp. honey
2 tsp. vanilla extract
ground nutmeg
topping (optional)
3/4 c. Summer Berry Sauce or canned light cherry pie filling

Combine the egg substitute or eggs and the sugar in a large bowl and stir with a wire whisk until the sugar is dissolved. Whisk in the remaining ingredients.

Coat 6 (6-ounce) custard cups with nonstick cooking spray and divide the custard mixture evenly among the cups. Sprinkle the top of each cup of custard lightly with nutmeg. Place the cups in a large roasting pan filled with 1-inch of hot tap water.

Bake, uncovered, at 350°F for about 50 minutes or until a sharp knife inserted midway between the center of the custard and the rim of the cup comes out clean. Remove the custard to a wire rack and allow cooling to room temperature. Then cover and chill for at least 1 hour before serving. Serve plain, in the cups or run a knife around the edges of the custards, invert onto serving plate and top each custard with 2 tablespoons of Summer Berry Sauce or light canned cherry pie filling.