This one is for Aaron! He loves creme brûlée & challenged me to make a better version so of course I agreed! He also told me he doesn’t like squash haha! Well needless to say he has totally changed his tune. This dessert is creamy, sweet, crunchy, caramely, and the flavors blend beautifully! This fall inspired dessert is a nice change from all the pumpkin offerings. I wanted to let another orange colored food get some attention plus coconut plays well with everything in my opinion 😉 Oh and did I mention it is low calorie, lower carb, lower fat, contains a healthy amount of protein, & the portion is huge too-yayy!!!!! ***Also I’ll tell you how you can make it vegetarian and/or gluten free too if you want 😉
Ingredients:
*1 cup cooked winter squash (I like to use frozen and just defrost it because it’s easier but you could use cooked fresh squash too if you want)
*1 snack pack sugar free vanilla pudding (***This is listed on Kraft as being both vegetarian & gluten free FYI)
*1 scoop vanilla casein protein powder (***If you prefer select a vegetarian or gluten free protein powder variety. It doesn’t have to be casein-I just like that best)
*1 teaspoon or packet of stevia (can add more if you prefer)
*1/2 teaspoon caramel extract (can use vanilla, butter vanilla, or coconut extract instead)
*1 tablespoon light butter
*1/2 tablespoon extra virgin coconut oil
*8 tablespoons reduced fat coconut flakes
*4 teaspoons coconut palm sugar (I used the kind with stevia added but you can use any kind of coconut palm sugar-you MUST use coconut palm sugar though or it won’t give you the same caramel flavor)
Blend the squash, pudding, protein powder, stevia, and extract with a hand mixer. Taste and add more sweetener if you prefer. Evenly divide mixture between 2 medium size soufflé dishes or ramekins. Smooth top to make even with back of spoon.
in a separate bowl mix coconut, coconut oil, butter, and coconut palm sugar. You can melt the oil & butter if it is too solid to work with. You will need to take your time & really get it evenly blended. Using a fork or back of spoon to press & incorporate it all together works best.
Add this to each ramekin on top of pudding mixture. Press down and make sure topping is evenly distributed. Place ramekins on a baking sheet if broiling.
You can also use a creme brûlée torch to evenly caramelize and toast the coconut topping. If you are using oven then preheat broiler then broil in oven on baking sheet. This should take 2-4 minutes depending on your oven. You MUST watch and constantly check to ensure the coconut does not burn if using broiler. You may also need to spin the baking sheet or dishes if it is unevenly browning too. It should be nicely golden browned and toasted on top when it is finished.
This isn’t going it get quite as crunchy as regular creme brûlée well because it is not really creme brûlée just inspired by creme brûlée 😉 It will however taste delicious and be very reminiscent of cream brûlée!
Makes 2 serving
Per serving:
285 calories
12.5 grams fat
31.0 carbs
4.5 grams fiber
13.5 grams protein
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