Put the dish in your slow cooker and pour water around it until the water comes halfway up the sides of the dish. (Hold it down if it begins to float.) Remove the dish and set it aside.

In a medium bowl, whisk together the evaporated milk, egg substitute, granulated sugar, vanilla extract and salt until well blended.

Pour mixture into the baking dish.

Place the dish in your slow cooker.

Cover and cook on high for 2-4 hours, until set but still a little jiggly in the middle.

Very carefully remove the hot dish from the hot slow cooker and let it cool on the counter.

When cool, refrigerate for 2 hours.

Preheat broiler. Blot top of the light creme brulee with a paper towel. Sprinkle light creme brulee evenly with the brown sugar. Place on baking sheet with sides. Broil with the top 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, the top can be caramelized using a kitchen torch.

Return to the fridge to chill for up to 1 hour. (Do not refrigerate longer than 1 hour or topping will start to soften).

Serve cold.