Nonstick cooking spray
1 12-ounce can evaporated milk
3/4 pure pumpkin (not pumpkin pie filling)
5 tablespoons sugar, divided
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites
Heat oven to 300 degrees. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13-by-9-inch baking pan.
Put evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in food processor or blender. Cover and process until smooth, about 1 minute.
Add eggs and egg whites to food processor; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.
Bake in preheated oven for 65-70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate several hours or overnight.
Heat broiler. Sprinkle each brulee with 1 teaspoon of remaining sugar. Put on jelly roll pan. Broil 2-3 minutes, rotating pan once, until sugar is melted and carmelized. Refrigerate 5-10 minutes or until topping hardens.
Makes 6 servings.
No comments:
Post a Comment