Honey Almond Custard

Preheat the oven to 325°F and lightly spray four ramekins or custard cups with vegetable oil spray.

Heat the fat-free milk in a saucepan over medium heat until it is steaming and small bubbles form around the edges, about 5–7 minutes; do not boil.

While the milk heats, combine the egg substitute, honey, vanilla extract, almond extract, and salt in a medium bowl, whisking until fully blended.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

Divide the custard mixture evenly among the prepared ramekins, filling each three-quarters full.

Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.

Bake for 25–30 minutes, until the custards are set around the edges but the centers still jiggle slightly when gently shaken.

Remove the ramekins from the water bath and allow them to cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving.