3/4 cup nonfat milk
1 teaspoon vanilla extract
3/4 cup milk
3 eggs
1/2 cup heavy cream
Beat nonfat milk and vanilla extract in small bowl until well blended.
Beat eggs with cream in large bowl until frothy. Gradually beat in heavy cream. Drop spoonfuls of batter on one or two cake pieces, evenly spaced.
Bake in preheated oven for 40 minutes, or until centers are bubbly. Let cool by placing one side of cake vertically on waxed paper. Cool all edges thoroughly. Allow to cool completely.