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Pumpkin Crème Brûlée
For many dessert lovers, crème brûlée is the ultimate indulgence, but one that they feel guilty about because of its formidable amount of fat. If you are a crème brûlée 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 purée makes up the difference.
  • 2 cups low-fat (1%) milk
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground white pepper
  • 3 whole eggs, lightly beaten
  • 2 egg whites
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2/3 cup canned solid-pack pumpkin puree
  • 1/3 cup (packed) light brown sugar

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°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. Line 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 and sprinkle tops of custards evenly with sugar. Place custards on a baking sheet and broil 6 inches from heat until tops have caramelized, 2 to 3 minutes. Watch custards carefully so they don't burn. Cool for several minutes before serving.


Nutritional Information
Per serving: 176 calories, 3.4g total fat, 1.3g saturated fat, 1.2 monounsaturated fat, 0.4g polyunsaturated fat, 0.5g dietary fiber, 7g protein, 30g carbohydrate, 110mg cholesterol, 187mg sodium.
Good source of: beta-carotene.



Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
180