2 c  1% fat milk
1/2 c  Liquid egg substitute
1/3 c  Granulated sugar
2 tb Cornstarch
1/8 ts Salt (optional)
2 ts Non-diet, tub-style canola
Or corn-oil margerine or
Butter
1 ts Vanilla extract

In a 4-cup glass measure, mix the milk and egg substitute. e on
high power 2 1/2 to 3 1/2 minutes, stirring after each minute, until the
mixture is just hot, but not boiling. In the top of a double boiler, mix
together the sugar, cornstarch, and salt (if using). Gradually stir in the
milk mixture until smooth. Cook over 1″ of boiling water, stirring
vigorously, for 5 to 7 minutes, or until the custard thickens. Remove from
the heat. Stir in the margarine or butter and vanilla. Cover and place in
the refrigerator. Let cool, stirring occasionally, for about 30 minutes.