1 cup egg substitute or 4 large eggs, beaten
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 teaspoons light brown sugar, divided
1. Preheat oven to 325 degrees f.
2. Whisk evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins.
3. Place ramekins in 13x9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth ( about halfway up sides of ramekins).
4. Bake for 30 to 35 minutes or until gently set in centers. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
5. Preheat broiler. Blot tops of creme brulees with paper towel. Sprinkle each creme brulee with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens ( do not refrigerate longer than 1 hour or topping will start to soften).
Notes: If using eggs, pour mixture through fine sieve into ramekins.