Preparation

1. Preheat oven to 325 F
2. In a blender, blend all ingredients except the milk and brown sugar. Add half the milk and continue to blend. If there is room in the blender, add the remaining milk, otherwise transfer to a bowl and whisk in remaining milk.
3. Arrange ramekins in a single layer in roasting pans. Fill each ramekin with 1/2 a cup of the mixture. Place roasting pans into preheated oven. Pour enough boiling water into the roasting pans to reach half way up the sides of the ramekins. Cover pans loosely with foil and bake until custards are set, approximately 45 minutes. Remove from oven and carefully transfer each ramekin to a towel-lined baking sheet to cool. Place baking sheet with looselycovered custards into the refrigerator to cool for at least 4 hours or up to 3 days.
4. After the custards are cool and 1 to 6 hours before serving, sprinkle each custard with a teaspoon of the brown sugar, distributing it as evenly as possible. Melt sugar under broiler, placing it 1-inch from the burner or use a blow torch. When sugar is melted and bubbly, return sheet pan with ramekins to refrigerator and allow custards to cool and the sugar to set.
5. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018