Cream Cheese Brûlée With Raspberries

From Cooking Light May 1996. An easy and light version of my favorite dessert, creme brulee. Cooking time is 4 hours for chilling.

• Ready In: 4 hrs 10 mins
• Serves: 8

Ingredients

• 1⁄3 cup light brown sugar, firmly packed
• 2  tablespoons cornstarch
• 3  egg whites, lightly beaten
• 1  egg, lightly beaten
• 1 (12 ounce) can  evaporated skim milk
• 1  teaspoon vanilla extract
• 1 (8 ounce) container reduced-fat cream cheese
• 1 1⁄2 cups raspberries
• 8  teaspoons light brown sugar

Directions

1. Combine first 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk.
2. Remove from heat; add vanilla and cream cheese, stirring until smooth. Gently fold in raspberries.
3. Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.
4. Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.