1/3 cup packed light gf brown sugar 2 Tablespoons cornstarch 3 large egg whites, lightly beaten One 12 ounce can evaporated fat-free milk 1 vanilla bean, split lengthwise and scraped (see Tip) One 8 ounce block gf cream cheese 1/2 cups raspberries 8 teaspoons light gf brown sugar
Combine first 5 ingredients in the top of a double boiler. Cook over simmering water for 4 minutes or until thick, stirring constantly with a whisk. Remove from heat, and add vanilla scrapings and cream cheese, stirring until smooth. Gently fold in raspberries.
Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.
Preheat broiler. Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.
Split vanilla bean lengthwise with a paring knife. Using the knife scrape the center. Discard the shell or reserve for another use.