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.