Nutrition per serving may change if servings are adjusted.
1 (12 ounce) can evaporated fat-free milk
¾ cup half-and-half
1 tablespoon butter
¾ teaspoon pumpkin pie spice
¼ teaspoon salt
4 egg yolks
¾ cup canned pumpkin
⅓ cup sugar (see Tips)
1½ teaspoons vanilla
8 teaspoons sugar
½ cup frozen light-whipped topping, thawed
Preheat oven to 325°F. Place eight 6-ounce ramekins or custard cups in a large roasting pan. In a small heavy saucepan combine and heat evaporated milk, half-and-half, butter, pumpkin pie spice and salt over medium-low heat just until edges are bubbly and butter is nearly melted.
Meanwhile, in a medium bowl beat egg yolks, egg, pumpkin, ⅓ cup sugar and vanilla with a whisk just until combined. Slowly whisk in the hot milk mixture.
Divide pumpkin mixture among ramekins. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins.
Bake 30 to 40 minutes or until centers barely move when pan is touched. Remove ramekins from water; cool on a wire rack. Cover and chill at least 8 hours or overnight.
Before serving, let custards stand at room temperature 20 minutes. Meanwhile, in a medium heavy skillet heat 8 teaspoons sugar over medium-high until sugar begins to melt, shaking skillet occasionally (do not stir). Once the sugar starts to melt, reduce heat to low and cook 5 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
Quickly pour melted sugar over custards (if sugar hardens in the skillet, return to heat; stir until melted). Serve immediately with whipped topping.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking in place of granulated sugar for the custards. Follow package directions to use product amount that's equivalent to ⅓ cup granulated sugar. Use regular sugar for the topping. Nutrition analysis per serving: same as below except 169 calories, 19 g carbohydrate, 16 g total sugar, 0.707 mg iron. Exchanges: ½ other carbohydrate. Carbohydrate Choice: 1.
To use a kitchen torch, prepare as directed through Step 4. Let custards stand at room temperature 20 minutes. Sprinkle 1 tsp. of the sugar over each custard. Using the torch, melt the sugar by evenly moving the tip of the flame across the top of the custards to form a crispy layer.
182 calories;7 g fat(4 g sat); 1 g fiber; 23 g carbohydrates; 6 g protein; 19 mcg folate; 127 mg cholesterol; 21 g sugars; 13 g added sugars; 3,998 IU vitamin A; 1 mg vitamin C; 160 mg calcium; 1 mg iron; 169 mg sodium; 98 mg potassium