I N G R E D I E N T S
1 cup evaporated skim milk
3/4 cup canned pumpkin puree
1/2 cup 1% reduced-fat milk
2 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites
Cooking spray
1 tablespoon sugar

I N S T R U C T I O N S
Preheat oven to 300 . Combine the first 7 ingredients in a blender, and process the mixture until smooth (about 2 minutes). Add the eggs and egg whites to blender, and process just until smooth. Divide the mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300 for 55 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan, and sprinkle each serving with 1/2 teaspoon sugar.

Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar  hardens, about 2 hours.

Chef Vince
Food Editor/Writer

 

A perfect combination for making creme brulee. Debbie Puente's book, a step by step guide to the perfect custard teamed with four - BIA Cordon Bleu 6-oz. ramekins.
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