Pumpkin Creme Brulee

Servings = 4 | Serving size =1 custard

This recipe can be multiplied by 2.

The custards keep well for a few days. Wrap tightly with plastic wrap.

2 cups	2% milk
1/2 cup	non-fat dry milk powder
1 tsp	pure vanilla extract
1/2 tsp	ground nutmeg
6 Tbsp	Splenda
1/2 cup	canned pumpkin (no salt added)
2 large	egg yolks
1/8 tsp	salt
8 tsp	granulated sugar

Place 2% milk, dry milk powder, vanilla extract and ground nutmeg in a medium sized non-reactive sauce pan. Heat over medium heat until the mixture reaches 180°F. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.) Stir continuously and do not allow to boil.

Remove from the heat and allow to cool at least a few hours (preferably overnight in the refrigerator).

After the milk mixture is cool preheat the oven to 300°F. Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.

Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl place the Splenda, canned pumpkin, egg yolks and salt. Cream together until smooth.

Strain the milk mixture through a fine sieve into the egg mixture. Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath. Cover each custard with plastic wrap and chill overnight.

Place 2 teaspoons sugar on the top of each custard. Using a blowtorch melt the sugar by carefully aiming the tip of the flame at the surface of the sugar. Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard.

Serve.

Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.

Nutrition Facts

Serving size: one custard | Servings 4

Calories 172 | Calories from Fat 44

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 2g (8%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 116 mg (39 %) | Sodium 201 mg (8 %)

Total Carbohydrates 22g (7%) | Sugars 20g

Dietary Fiber 1g (4%) | Protein 10g

Vitamin A 102% | Vitamin C 5 % | Calcium 30% | Iron 4%

Vitamin K 5 mcg  | Potassium  444 mg | Magnesium  38 mg