"Recipe source: WW magazine. These are 4 points plus/each"
1 1/2 cups
1% low-fat milk
preserves, for topping
( low sugar)
Preheat oven to 350 degrees F.
Spray 6 custard cups or ramekins with Pam.
In a saucepan mix together the milk, dry milk and sugar over medium high heat; cook stirring until mixture boils and sugar is dissolved (3-5 minutes).
Meanwhile whisk together the eggs in a bowl.
Remove pan from heat and gradually whisk in eggs, vanilla and the cardamom.
Divide custard mixture among custard cups which are put in a roasting pan. Pour hot water into roasting pan to come halfway up the sides of the custard cups. Bake for 20-30 minutes or until knife inserted in center of custard comes out clean. Transfer custard cups to a wire rack and cool to room temperature and then chill for at least 4 hours.