yes to seconds! orange/mango baked custard

Mango mousse cup pastel painting -- Johanna Bohoy
this great healthy fuel dessert is in my sister’s cookbook, Fresh Start. 
oven 350*.  in large bowl or blender, mix 2 eggs and 2 whites, 1/2 cup splenda or to taste and little splash maple syrup. whisk in 1/2 12oz. can evap. skim milk, 2/3 cup vanilla soy or almond milk, 1/4 cup fat free half and half, juice of 1 orange, zest of 1 orange, tiny dash of lite salt, dash or two of ginger and cinnamon and teaspoon vanilla. (i just blended the whole thing and it turned out awesome.)
pour into custard cups, put the cups into a shallow roasting pan, place the pan on the rack in the oven and pour preheated hot water in pan up to halfway on cups.  carefully slide in the rack and close the oven door. cook 40 to 50 minutes.  check by sliding a knife in one inch from the outer rim to see if comes out clean.  carefully place pan on heatproof pad to cool.  good warm or cold!
 
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