Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups. Top with custard mixture. Bake in pan filled with hot water to 1" depth about 35 minutes, until custard is set.
Chill. Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized.
Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein.
From the Houston _Chronicle_ Mm by Sylvia Steiger, GEnie The.Steigers, Ci$ 71511, 2253, Gt Cookbook echo moderator at net/node 004/005