- 1 (12 fluid ounce) can evaporated skim milk
- 2 tablespoons cornstarch
- 1/3 cup light brown sugar
- 4 egg whites
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- 1 (8 ounce) package reduced-fat cream cheese
- 1 pint fresh raspberries
- 8 teaspoons sugar
- Combine the milk and the cornstarch in the top of a double boiler and stir until the cornstarch is completely dissolved. Add the brown sugar, egg whites, and oil; whisk to mix well.
- Place the top of the double boiler over simmering water and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a simmer and thickens. Remove from the heat and stir in the vanilla.
- Add the cream cheese and continue stirring until the cheese melts and the mixture is smooth. Fold in the raspberries and spoon into 8 ramekins or custard cups. Cover and refrigerate for at least 2 hours.
- To serve, sprinkle 1 teaspoon (5 mL) of sugar evenly over the top of each brulee. Arrange on a baking sheet and broil until the sugar melts, bubbles, and starts to brown. Serve immediately.