Recipes

Preheat oven to 325°F. Heat half-and-half in small saucepan over medium heat just until bubbles form around edge. Whisk together Egg Beaters, maple syrup, sugar and vanilla in large bowl until blended. To prevent curdling, SLOWLY whisk in warm half-and-half until well combined. Pour mixture into six 4-ounce ramekins or custard cups. Place ramekins in roasting pan filled 1-inch deep with very hot water. Bake 55 to 60 minutes or until custard has set completely. Remove ramekins from hot water. Cool on wire rack at room temperature 2 hours. Cover ramekins with plastic wrap; refrigerate at least 4 hours or overnight. Uncover just before serving; gently blot tops dry with paper towel. Sprinkle 1-1/2 teaspoons raw cane sugar on each custard; shake to spread sugar in even layer, discarding excess. Ignite kitchen/creme brulee torch and caramelize sugar 1 to 2 minutes or until sugar is deep golden brown. Serve immediately. Garnish with blackberries, if desired.