Strawberry Cream Cheese Brulee

• 1 (12 ounce) can evaporated skim milk
• 2 tablespoons cornstarch
• 13 cup firmly packed light-brown sugar
• 4 large egg whites, lightly beaten
• 2 teaspoons canola oil
• 1 teaspoon vanilla extract
• 1 (8 ounce) package fat free cream cheese
• 1 container strawberry, thinly sliced,for 1 1/2 cups
• 8 teaspoons white sugar

1. Combine the milk and cornstarch in the top of a double boiler and stir until the cornstarch is completely dissolved.
2. Add the brown sugar, egg whites and oil, and mix well.
3. Place the top of the double boiler over simmering water and cook, stirring constantly, until the mixture comes to a simmer.
4. Continue to cook, stirring constantly, until it thickens, about 3 minutes.
5. Remove from the heat and stir in the vanilla.
6. Add the cream cheese and continue stirring until the cheese melts and the mixture is smooth.
7. Fold in the sliced strawberries and spoon the mixture into 8 ramekins, filling each one about two-thirds full.
8. Cover the ramekins with plastic wrap and refrigerate until cold.
9. To serve, uncover the ramekins and sprinkle 1 teaspoon of sugar evenly over the top of each one.
10. Arrange the ramekins on a baking sheet and place them under a preheated broiler until the sugar melts, bubbles and starts to brown.
11. Serve immediately.

milk, cornstarch, lightbrown sugar, egg whites, canola oil, vanilla, cream cheese, strawberry, white sugar

Taken from www.food.com/recipe/strawberry-cream-cheese-brulee-34500 (may not work)