Nutrition coach and personal trainer Jalil Lindsey-Lowe, also know around Hampton Roads as "The Fit Chef," is sharing a seemingly decadent yet heart healthy dessert recipe for Thanksgiving!
Blue Hubbard Creme Brûlée with Coconut Whipped Cream by Chef Jalil Lindsey-Lowe
Ingredients
1/3 cup sugar in the raw
3 egg yolks 3 whites
1 1/2 cups low fat evaporated milk
1 tsp. pumpkin pie spice (optional)
1 tsp. vanilla extract
3/4 cup roasted squash purée
3 tbsp raw sugar for brûlée crust
Directions
Cut the squash in half and scoop out all the seeds and a little bit of the flesh. Place the squash
halves on a large baking sheet. Bake squash at 400 degrees until soft. Scoop out cooked
squash. Put pulp in a blender or food processor to puree. You may also use canned squash
puree.
Beat the egg yolks and whiteand 1/3 cup sugar until pale yellow and sugar has dissolved.
Combine the low fat evaporated milkand spices in a saucepan and heat on medium until just
before it begins to bubble. Remove from heat and whisk in the vanilla and squash purée. Then
whisk in the egg yolk mixture, whisking until smooth.
Pour the mixture through a fine-meshed sieve into ramekin.
Bake in a 350 oven for 30 to 45 minutes in a water bath. Brûlée is ready when the custard is set
and the center is slightly firm but not hard. Remove from the oven and allow to cool on rack.
Refrigerate for 2 hours or overnight. Custards can be made the night before.
When you are ready to serve your dessert, pulse the 3 tbsp of sugar in a coffee grinder for a few
seconds to obtain a superfine powdery sugar. If you don't have a coffee grinder you can use a
mortar and pestle or put the sugar in a ziplock bag and use a rolling pin, bottom of a goblet,
highball glass or tumbler to crush the sugar into a fine powder consistency. This helps with the
caramelization.
Using your fingers, or a spoon to sprinkle about a teaspoon of sugar on top of each custard if
using small ramekins. If using one large ramekin, sprinkle all the sugar evenly. Using a small
butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes and
begins to burn in spots. If you don't have a torch, place the crème brûlées under your broiler set
to high heat. Carefully check them every 30 seconds or so because the caramelizing will
happen very quickly. This method makes it a bit harder to control the caramelization, but they
are ready when the sugar is melted and there are some flecks of burnt sugar across the top.
Serve right away. Top with coconut whipped cream.
Makes 8 Servings
120 calories 6gprotein 19g carbs 1g fat per serving.
Add 2 tablespoons of coconut whipped cream total calories per serving change to:
153 Calories 6.29gprotein 22gcarbs 4gfat
For the Coconut Whipped Cream:
1 14-ounce can coconut cream (Trader Joe's brand)make sure its full fat.
1/4 - 3/4 cup icing/powdered sugar
1/2 tsp vanilla extract
1.Chill coconut cream in the refrigerator t he night before.
2. When you are ready to serve chill a large stainless steelmixing bowl 10 minutes before
whipping.
3. Remove the coconut cream from the fridge. Scrape out the top, and drain any liquid that
separated from the cream thickened cream.
4. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then
add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute.
Use immediately or refrigerate. Serving size 2 Tablespoons
