Get your pumpkin flavor fix with this diabetic-friendly crème brûlée recipe! Allow for ample time for this recipe to chill and set before adding the melted sugar topping. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees Fahrenheit. Place eight 6-ounce ramekins or custard cups in a large roasting pan. In a small heavy saucepan combine and heat evaporated milk, half-and-half, butter, pumpkin pie spice and salt over medium-low heat just until edges are bubbly and butter is nearly melted.

  • Meanwhile, in a medium bowl beat egg yolks, egg, pumpkin, 1/3 cup sugar and vanilla with a whisk just until combined. Slowly whisk in the hot milk mixture.

  • Divide pumpkin mixture among ramekins. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins.

  • Bake 30 to 40 minutes or until centers barely move when pan is touched. Remove ramekins from water; cool on a wire rack. Cover and chill at least 8 hours or overnight.

  • Before serving, let custards stand at room temperature 20 minutes. Meanwhile, in a medium heavy skillet heat 8 teaspoons sugar over medium-high until sugar begins to melt, shaking skillet occasionally (do not stir). Once the sugar starts to melt, reduce heat to low and cook 5 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

  • Quickly pour melted sugar over custards (if sugar hardens in the skillet, return to heat; stir until melted). Serve immediately with whipped topping.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar for the custards. Follow package directions to use product amount that's equivalent to 1/3 cup granulated sugar. Use regular sugar for the topping. Nutrition analysis per serving: same as below except 169 calories, 19 g carbohydrate, 16 g total sugar, 0.707 mg iron. Exchanges: 1/2 other carbohydrate. Carbohydrate Choice: 1.

To use a kitchen torch, prepare as directed through Step 4. Let custards stand at room temperature 20 minutes. Sprinkle 1 tsp. of the sugar over each custard. Using the torch, melt the sugar by evenly moving the tip of the flame across the top of the custards to form a crispy layer.

Nutrition Facts

182 calories; 7.2 g total fat; 4.1 g saturated fat; 127 mg cholesterol; 169 mg sodium. 98 mg potassium; 23.3 g carbohydrates; 0.7 g fiber; 21 g sugar; 6 g protein; 3998 IU vitamin a iu; 1 mg vitamin c; 19 mcg folate; 160 mg calcium; 1 mg iron; 9 mg magnesium; 13 g added sugar;