Pumpkin Crème Brûlée

Pumpkin Crème BrûléeIngredients
2 cups evaporated fat-free milk
1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs
1/3 cup canned pumpkin (not pumpkin pie mix)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch of ground ginger 
Pinch of ground allspice
1 teaspoon vanilla
6 teaspoons granulated sugar 
  • Step1 Heat oven to 325°F. Spray 6 (6-oz) ceramic ramekins* with cooking spray or grease with butter; place in 13×9-inch (3-quart) glass baking dish. In large bowl, beat all ingredients except granulated sugar with wire whisk until well blended. Divide mixture evenly among ramekins.
  • Step2 Place baking dish on rack in center of oven. Pour enough warm water into dish, being careful not to splash water into ramekins, until water covers halfway up sides of ramekins. Bake uncovered 40 to 45 minutes or until center is set, but soft.
  • Step3 Carefully remove baking dish from oven; place on cooling rack. Cool 20 minutes; remove ramekins from water. Refrigerate at least 2 hours or until chilled.
  • Step4 Sprinkle 1 teaspoon sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Method below.) Serve immediately, or refrigerate up to 8 hours before serving.

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