Pumpkin Creme Brulee

For many dessert lovers, creme brulee is the ultimate indulgence, but one that they feel guilty about because of its formidable amount of fat. If you are a creme brulee lover, you are in luck with this recipe. Low-fat milk replaces the cream and the number of egg yolks has been reduced, but the thick, rich texture of pumpkin puree makes up the difference. 

Ingredients

2 cups	1% milk
1/2 tsp	cinnamon
1/8 tsp	allspice
1/8 tsp	ground cloves
1/8 tsp	ground white pepper
3	whole eggs, lightly beaten
2	egg whites
1/3 cup	granulated sugar
1/4 tsp	salt
1/2 tsp	vanilla extract
2/3 cup	canned solid-pack pumpkin puree
1/3 cup	packed light brown sugar

Directions

1. In a medium saucepan, combine milk, cinnamon, allspice, cloves and white pepper. Bring to a simmer over medium heat, remove from heat, cover and let stand at room temperature 20 minutes. 2. Preheat oven to 350 degrees F. 3. In a medium bowl, whisk together whole eggs, egg whites, granulated sugar and salt. Return milk mixture to a simmer and, whisking constantly, add about 1 cup of hot milk to egg mixture to warm it. Then stir warmed egg mixture back into saucepan and continue cooking, stirring constantly, until mixture coats back of a spoon, about 10 minutes. Remove from heat and stir in vanilla. 4. Gently whisk pumpkin puree into custard mixture until well combined but not frothy and pour into six 8-ounce ramekins or custard cups. Lien bottom of a baking pan (large enough to comfortably hold all the ramekins) with paper towels and place ramekins on top. Pour boiling water to come halfway up sides of ramekins and bake until custard is set but still slightly wobbly, about 45 minutes. Cool on a wire rack, then refrigerate. 5. Just before serving time, preheat broiler. Place brown sugar in a fine-mesh sieve an dsprinkle tops of custards evenly with sugar. Place custards on a baking sheet and broil 6'' from heat until tops have caramelized, 2 to 3 minutes. Watch custards carefully so they don't burn. Cool for several minutes before serving. Nutrition Information Per Serving: 176 calories, 3.4g total fat, 1.3g saturated fat, 0.5g dietary fibre, 110 mg cholesterol, 187 mg sodium. 

Source: Whole Health MD website at http://www.wholehealthmd.com