|2 cups / 500 ml||1% milk|
|1/2 tsp / 2 ml||cinnamon|
|1/8 tsp / 0.5 ml||allspice|
|1/8 tsp / 0.5 ml||ground cloves|
|1/8 tsp / 0.5 ml||ground white pepper|
|3||whole eggs, lightly beaten|
|1/3 cup / 75 ml||granulated sugar|
|1/4 tsp / 1 ml||salt|
|1/2 tsp / 2 ml||vanilla extract|
|2/3 cup / 150 ml||canned solid-pack pumpkin puree|
|1/3 cup / 75 ml||packed light brown sugar|
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.
Preheat oven to 350 degrees F.
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.
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.
Just before serving time, preheat broiler. Place brown sugar in a fine-mesh sieve and sprinkle 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, 3.4 g total fat, 1.3 g saturated fat, 0.5 g fibre, 110 mg cholesterol, 187 mg sodium.
Source: Whole Health MD website at http://www.wholehealthmd.com