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Chef Vinny's Pumpkin Creme Brulee

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

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.

Preheat broiler. Place the ramekins on a jelly-roll pan, and broil the custards for 3 minutes or until the sugar melts. You can also do this with your hand held torch. Yield: 6 servings

Chef Vince
Food Editor/Writer

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