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Step 1

Preheat oven to 325° F.

Step 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. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).

Step 3

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.

Step 4

Preheat broiler. Blot tops of crème brûlées with paper towel. Sprinkle one teaspoon brown sugar over each crème brûlée. 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).