Ingredients:
1 cup evaporated skim milk
3/4 cup canned pumpkin puree
1/2 cup 1% low-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
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.