Custard With Five Spices, No Fat at All

This custard is made with nonfat milk and nonfat egg substitute to keep it light. But it still is full-flavored, thanks to vanilla bean and Chinese five-spice powder.

Five-spice powder is a blend of five spices, usually cinnamon, cloves, fennel seed, star anise and Sichuan peppercorns. It’s available in Asian markets and well-stocked supermarkets. If you can’t find it, make your own using equal amounts of each spice.

Baking the custard in a water bath helps promote even baking and prevents curdling. I like to drizzle a little honey on the custard before serving.

Five-Spice Custard Drizzled With Honey

Active Work Time: 10 minutes * Total Preparation Time: 55 minutes

*

2 cups nonfat milk

3/4 cup nonfat egg substitute (equivalent to 3 eggs)

1/4 cup sugar

1/2 teaspoon Chinese five-spice powder

1/4 vanilla bean

Clover honey, for drizzling

Heat the oven to 325 degrees.

*

Combine the milk, egg substitute, sugar and five-spice powder in a bowl. Using the tip of a knife, scrape the seeds out of the vanilla bean into the custard mixture.

Divide the custard among 4 (8-ounce) custard cups. Place the cups in a shallow baking pan and add enough hot water to come halfway up the sides of the cups.

Bake until the custard is almost set but still jiggles slightly in the center, about 45 minutes. Remove the custard cups from the water bath, cool slightly, then drizzle the tops with a little honey. Serve warm.

*

4 servings. Each serving: 144 calories; 124 mg sodium; 2 mg cholesterol; 0 fat; 0 saturated fat; 28 grams carbohydrates; 8 grams protein; 0.02 gram fiber.

*

Lacquer tray from Sideboard, Seal Beach.