Canyon Ranch
Pumpkin Crème Brûlée

2 medium eggs
¼ cup egg whites (2 egg whites)
1 cup canned pumpkin
1/3 cup sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup evaporated skim milk
¾ cup 2% milk
1½ teaspoons vanilla extract
4 teaspoons sugar

Preheat oven to 300º. Lightly coat 4-ounce ramekins with canola oil.

In a medium-sized bowl, whisk eggs and egg whites with a wire whip.
Add pumpkin and continue to whisk until well combined.
Add sugar, salt, cinnamon, skim milk, 2% milk and vanilla. Whisk for about 2 minutes.
Fill ramekin with ½-cup mixture.

Place the ramekins in a baking dish and add enough hot water to the baking dish to come up to the level of the filling in the cups.
Bake for 40 minutes or until tip of a knife comes out clean when inserted near the center of the
custard.

Remove from oven and from the water.
Evenly spread ½ teaspoon sugar on top of each cup.
Cook the custard under the broiler until the sugar liquefies and turns a dark caramel color, about 1 to 2 minutes. Be careful to avoid burning.

Makes 8 (½-cup) servings, each containing approximately:
120 calories
20 gm. carbohydrate
2 gm. fat
58 mg. cholesterol
6 gm. protein
157 mg sodium
1 gm. fiber