Baked Orange Custard

3/4 cup cholesterol-free egg substitute
1/2 cup sugar
1 can (12 ounces) nonfat evaporated milk
2 tablespoons fresh squeezed orange juice
1/4 cup heavy cream
1 tablespoon grated orange peel
1 teaspoon vanilla
2-1/2 cups fresh sliced strawberries
3 packets sugar substitute or equivalent of 2 tablespoons sugar

Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13×9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.

Remove from oven; let cups remain in hot water bath until they reach room temperature.

While custards cool, gently toss sliced strawberries with sugar substitute; set aside.

Serve custards at room temperature or cold. Top with strawberries.