Mirage Custard

This low-fat custard dessert is a snap to make. Cut a large apple into wedges and cook it in a simple syrup flavored with cinnamon until tender. There’s only a small amout of sugar in the custard; the vanilla extract gives a sense of sweetness.

Baking the custard in a water bath keeps it from overcooking and becoming watery and curdling when cool. Serve warm or at room temperature with a sprinkle of cinnamon.

Donna Deane’s book “Low Fat Kitchen” includes more than 100 recipes created especially for this column. To order, call (800) 246-4042. The price is $20.45, including shipping and sales tax.

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Baked Apple Custard

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 15 minutes

1 1/4 cups sugar

1 cup water

1 stick cinnamon

1 Fuji apple, peeled, cored and cut into 16 wedges

2 cups nonfat milk

3/4 cup egg substitute

1 teaspoon vanilla extract

Cinnamon

* Combine 1 cup sugar, water and cinnamon stick in saucepan. Bring to boil. Reduce heat to low and simmer 5 minutes. Add apple wedges. Simmer until wedges are tender, 20 minutes. Remove from heat. Let apples cool slightly, until they are warm to touch.

* Remove apples from syrup and drain. Arrange 4 apple wedges in bottom of each of 4 custard cups.

* Combine milk, egg substitute, remaining 1/4 cup sugar and vanilla. Pour over apples. Place custard cups in shallow baking pan and add enough hot water to come halfway up sides of cups. Bake at 325 degrees until custard is set in center, 30 to 35 minutes. Sprinkle tops with cinnamon and serve warm.

4 servings. Each serving: 162 calories; 132 mg sodium; 2 mg cholesterol; 0 fat; 32 grams carbohydrates; 9 grams protein; 0.27 gram fiber.