Step 1Heat the oven to 325 degrees.
Step 2Heat 1/2 cup of the sugar in a skillet over low heat until the sugar turns caramel color. Pour the hot syrup into the bottom of each of 8 (6-ounce) ring molds.
Step 3In a mixing bowl, stir together the nonfat milk, half-and-half, remaining 1/2 cup of sugar, egg substitute, lime zest and vanilla. Ladle the mixture into the ring molds.
Step 4Put the filled molds in a large baking pan and add water to reach halfway up sides of molds. Bake until the custard is set, 20 to 30 minutes. Remove the molds from the water bath and cool them to room temperature. Chill them until serving time. To serve, invert each mold onto a serving plate, sprinkle with pomegranate seeds and garnish with a slice of lime.