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Ingredients
1 cup low-fat milk (1% milk fat)
1/4 cup evaporated skimmed milk
2 tbsp plus 2 tsp instant nonfat dry milk
powder
1 tsp vanilla extract
1/2 tsp confectioners' sugar
1/4 tsp grated lemon peel
Dash ground nutmeg
2 eggs
3 ladyfingers (1/4 ounce each), cut into
1/2-inch cubes
Method
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In medium microwavable mixing bowl
combine milks, milk powder, vanilla, sugar, lemon peel, and nutmeg
and stir to dissolve milk powder.
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Microwave on High (100%) for 2 minutes,
until heated through.
Using a wire whisk, in separate medium
mixing bowl lightly beat egg; gradually beat in milk
mixture.
Spray two 10-ounce microwavable custard
cups with nonstick cooking spray. -
Arrange half of the ladyfinger cubes in
each cup, then pour half of the egg mixture over cubes, being sure
they are thoroughly moistened.
-
Set cups in microwavable 8x8x2-inch
baking dish and pour water into dish to a depth of about 1 inch.
-
Microwave on Medium (50%) for 17
minutes (until a knife, inserted in center, comes out clean).
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Let stand for 1 minute.
-
Remove cups from water bath and let
cook for 5 minutes.
-
Cover with plastic wrap and refrigerate
until chilled, about 30 minutes.
Note:
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