Place the milk, cinnamon and vanilla into a saucepan.
Bring to a simmer and remove from heat. Cover and allow to stand
for 30 minutes.
Strain through a fine sieve and set aside.
Preheat the oven to 180°C.
Lightly spray 4 x ¾ C (180ml) ramekins with cooking spray. Place
the ramekins into a deep baking tray half-filled with water. The water should
come halfway up the sides of the ramekins.
Heat the castor sugar
and water in a heavy-based saucepan over a low heat till sugar dissolves.
Increase the heat and boil without stirring until syrup turns a deep
amber colour, about 8 minutes.
Pour a little syrup into the bottom of each ramekin
Whisk the Sugalite, eggs and egg whites together until
smooth and fluffy.
Gradually add the milk mixture, whisking continuously.
Pour the mixture over caramel in ramekins, place in oven
and bake for about 1 hour, until custard has set.
Remove the ramekins
from water bath and chill overnight.
Run a small knife
around custard to loosen and invert onto plate.
Delicious things to add:
* Add 1 Tbsp (15ml) cocoa powder or 2
tsp (10ml) coffee granules to milk before heating for low-fat chocolate or
* The sugar in this recipe can be
replaced with sucralose. Substituting sweeteners in the place of sugar does not
work well in recipes that require you to cream sugar with butter or margarine.
However, sweeteners can be used in recipes that add sweetness by dissolving
sugar into a mixture. This little adjustment to your cooking can significantly
reduce the total sugar content of your meals.