• 3 cups fat-free half-and-half
• 1/2 cup unsweetened cocoa powder, sifted
• Egg substitute equivalent to 6 eggs, or 6 large eggs
• 2/3 cup sugar
• 3 tablespoons plus 1 teaspoon mini chocolate chips
• Scant 1/2 cup sugar
• 1 cup fresh raspberries

Preheat the oven to 325°F.

In a medium microwave-safe bowl, whisk together the half-and-half and cocoa (the mixture will be lumpy). Cover with plastic wrap. Microwave on 100 percent power (high) for 1 minute to 1 minute 30 seconds, or until the half-and-half is slightly warm. Whisk the mixture again to help dissolve the lumps.

Whisk in the egg substitute and 2/3 cup sugar. Pour 1/2 cup mixture into each of ten 6-ounce broilerproof custard cups.

Spoon 1 teaspoon chocolate chips into the middle of each custard cup. Place the custard cups on a 17x12x1-inch rimmed baking sheet or large baking pan. Fill the baking sheet half full with warm water, or fill the baking pan to a depth of 1 inch.

Bake for 30 to 35 minutes, or until the center is set (doesn’t jiggle when gently shaken). Transfer the baking sheet to a cooling rack. Carefully transfer the custard cups to another cooling rack. Let cool for 15 minutes. Cover and refrigerate for 2 hours to two days.

At serving time, preheat the broiler.

Uncover the custard cups. Sprinkle 2 teaspoons sugar over each serving. Put the cups on a broilerproof pan.

Broil with the tops of the cups about 2 inches from the heat for 2 to 4 minutes, or until the sugar is caramelized (watch carefully so it does not burn).

To serve, put each custard cup on a plate. Garnish the crème brûlée with the raspberries.