Pumpkin Creme Brulee

I've been saving this recipe for a while.  I saw this little dessert plate and thought it would make a nice 'display' for something pumpkin......

PUMPKIN CREME BRULEE

Makes 6 Servings

1 Serving = 4 PointsPlus™

2 cups fat-free evaporated milk
1 cup fat-free egg substitute
1/3 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup brown sugar, packed
1/2 tsp ground cinnamon
pinch of ground ginger
pinch of ground allspice
1 tsp vanilla
6 tsp sugar

Preheat oven to 325º. Spray 6 6-oz ceramic ramekins; place in a 13x9-inch glass baking dish; set aside.

In a large bowl, beat all the ingredients EXCEPT the sugar with a whisk until well blended. Divide evenly among the ramekins.

Place baking dish on a rack in the center of the oven. Pour enough warm water into the baking dish to reach @1/2 way up the sides of the ramekins.....be VERY careful that you don't splash water into the ramekins.

Bake uncovered for @45 minutes or until the center is set but soft.

Carefully remove the baking dish from the oven and put on a cooling rack for 20 minutes. Remove the ramekins from the baking dish and refrigerate at least 2 hours.

 

Sprinkle 1 tsp of the sugar on each ramekin. Holding a kitchen torch @3” from the custard and caramelize the sugar by waving the flame back & forth over the sugar until it is melted and golden brown.

MY SPIN: If you don't have a kitchen torch, you could always serve these with a dollop of fat-free whipped topping.

Yes, I have a 'pinch' measuring spoon!!!
 

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan