Get your pumpkin flavor fix with this diabetic-friendly creme brulee recipe!
Allow for ample time for this recipe to chill and set before adding the melted sugar topping.
Place eight 6-ounce ramekins or custard cups in a large roasting pan.
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.
Serve immediately with whipped topping.
Tips
To use a kitchen torch, prepare as directed through Step 4.
Let custards stand at room temperature 20 minutes.
of the sugar over each custard.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
