Maple Custard

 

1 3/4

cups fat-free (skim) milk

1

egg

2

egg whites

3

tablespoons sugar

1/2

teaspoon maple extract

1/8

teaspoon salt

4

teaspoons maple-flavored syrup

2

cups cut-up fruit

• 1 Heat oven to 350°F. Heat milk just to boiling in 1-quart saucepan; cool.
• 2 Beat egg, egg whites, sugar, maple extract and salt in small bowl; gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
• 3 Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let stand 15 minutes.
• 4 Cover and refrigerate at least 2 hours but no longer than 12 hours. Unmold at serving time. Top with fruit. Immediately cover and refrigerate any remaining custards.