This 21 Day Fix Pumpkin-Coconut Crème Brûlée comes together with only a handful of ingredients and is a healthier, magnificently fall-flavored take on the indulgent original.
Happy September, party people!! Ok, so my last post was also in September, but I forgot to mention it and it bears mentioning because PUMPKIN SEASON.
While planning my September blog posts and fresh off of a righteous Game of Thrones high, I’ve been saying to all of my friends (and really just anyone else who will listen to me) that “In the game of blogs, you either pumpkin or you die.” While this is pretty factual (let’s face it, the people love the pumpkin), the truth is I LIVE for this shit.* I’ve been looking forward to bringing you all of the fall goodness basically since last fall ended and I’m so HAPPY that it’s here!!
Speaking of which, aside from today’s pumpkin gloriousness (and I promise you, it is glorious) I have two more pumpkin recipes coming this month and hopefully a few more for next month. 🙂
But you guys. Words can not EVEN express the indulgence that is this 21 Day Fix Pumpkin-Coconut Crème Brûlée. Recipes like this one are exactly the reason I’m able to stick with the 21 Day Fix eating plan. If I felt like I couldn’t treat myself every now and again, it just wouldn’t work for me. Sometimes a girl just needs things like cupcakes and brownies and cheesecake. And hey, I bet boys do, too. 😉
Do you know what else I love about this recipe? That unlike traditional crème brûlée** made with heavy whipping cream, this one doesn’t need to set up in the fridge overnight. Once it cools to room temperature you can brûlée the crap out of it and enjoy! In fact, I think it actually tastes better when eaten the day it’s made. Of course, it’s still amazing made ahead. 🙂
Oh! And bonus bonus bonus… this gorgeous dessert is gluten AND dairy free so it would be the perfect dessert to add to your Thanksgiving (or any special dinner) spread for your loved ones with dietary restrictions.
I hope you guys love this one, it makes my heart happy.
*I know you got that xXx movie reference. No need to feel embarrassed with me, my friend. I mean, I’m the one that quoted Vin Diesel in the first place. #noshame
** In case you’re wondering, yes, I definitely copy and pasted “crème brûlée” every time I had to type it in this post because all of those special characters are really freaking annoying (also, I’m lazy) 😉
**Hey, you! Keep scrolling for more pumpkin recipes!**
If you make this 21 Day Fix Pumpkin-Coconut Crème recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 can full fat coconut milk
- 3/4 cup pumpkin purée
- 4 large egg yolks (save those whites for tomorrow's omelet!)
- 2 1/2 Tbs raw sugar
- 1 tsp pumpkin pie spice
- 6 (6 oz) ramekins
- boiling water for the water bath
- 6 tsp raw sugar
- Preheat your oven to 300 degrees.
- Heat up the coconut milk to just barely a simmer in a small pot.
- In a large bowl, whisk together the egg yolks and 2 1/2 Tbs raw sugar until most of the sugar has dissolved. Hot tip! Whisk making a figure 8 in the bowl and your arm won't fall off.
- While whisking the egg yolks, pour a ladle-full of the hot coconut milk into the egg yolk mixture to temper the eggs. Continuously whisk as you add the remaining coconut milk. Next whisk in the pumpkin puree and the pumpkin pie spice. Pour mixture evenly into the 6 ramekins (about 1/2 cup in each) then place in a baking dish (I used a glass 9X13). Pour the boiling water a quarter to half way up the sides of the ramekins (I usually just put one in so I can see how high to go, then put the rest in so I don't accidentally get water in the ramekins.)
- Bake for 40 - 50 minutes or until just set (center should jiggle slightly when gently shaken). Let cool completely on a cake rack or on the counter.
- Here is where things differ a bit from conventional crème brûlée. I've found that when using coconut milk to fully replace the whipping creme, refrigerating for several hours or overnight doesn't actually help it set up any more, which to me is good news! That means that I can make AND eat these beauties on the same day OR I can choose to cover and refrigerate them if I'm making them ahead.
- About a half hour before serving, pull the custards out to let them warm up a bit (if you refrigerated, that is) -not a big deal if you skip this step or forget. Sprinkle 1 teaspoon of raw sugar evenly over each one. Set your oven to broil and broil on low for 3-5 minutes or until the sugar has caramelized (keep a close eye on them, every broiler is different!). If you happen to have a kitchen torch, you can use that instead. Serve immediately!
21 Day Fix Container Counts per Serving: 1 Blue, 1/4 Red, 1/6 Purple (I don't count this), 2 1/4 tsp of sugar
Weight Watchers Freestyle Points: 8
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Nutrition Information:Yield: 6 Serving Size: 1 crème brûlée
Amount Per Serving: Calories: 158 Total Fat: 12g
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Can’t get enough pumpkin? Me either, bae.