Low Fat Pumpkin Creme Brulee

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Chef Vinny's Pumpkin Creme Brulee serves 6 and includes pumpkin puree, 2 whole eggs plus 2 egg whites, evaporated skim milk, % reduced-fat milk plus cinnamon and vanilla. This is a less rich version than many recipes.
Recipe By: Chef Vince, Food Editor/Writer
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 1 cup evaporated skim milk
    • 3/4 cup canned pumpkin puree
    • 1/2 cup 1% reduced-fat milk
    • 2 tablespoons sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 large eggs
    • 2 large egg whites
    • Cooking spray
    • 1 tablespoon sugar


Preheat oven to 300 . Combine the first 7 ingredients in a blender, and process the mixture until smooth (about 2 minutes). Add the eggs and egg whites to blender, and process just until smooth. Divide the mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300 for 55 minutes or until a knife inserted in center comes out clean. Remove ramekins from pan, and sprinkle each serving with 1/2 teaspoon sugar.

Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
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