2/3 cup sugar
1 can evaporated milk
¾ cup Egg Beaters
1 tsp. vvanilla
½ tsp. orange zest
Heat oven to 350 degrees. Spray 6 6oz. custard cups with cooking spray.
2. Heat 1/3 cups sugar in a heavy saucepan until the sugar melts. Pour into the bottom of each custard cup. Let stand 5 minutes.
3. Combine the remaining ingredients in a bowl and pour into custard cups.
4. Place cups in a baking pan and fill with boiling water up to half way up the side of cups.
Bake for 25 minutes or until a knife comes out clean.
Remove from water bath and let chill a few hours in the refrigerator.
Unmold onto a serving plate and top with with cream, a mint leaf and a cherry.