Desserts 🤖 AI Generated

Ube Crème Brûlée | Filipino Purple Yam Dessert

Silky Filipino ube crème brûlée with torched caramelized sugar top—a showstopping dessert that tastes indulgent but saves 40% calories. Greek yogurt and evaporated milk replace heavy cream, keeping the luxurious texture while cutting saturated fat in half.

20m

Prep Time

30m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 2/3 cup ube puree (fresh or frozen, thawed)
✓ 3/4 cup plain Greek yogurt (0% or 2% fat)
✓ 1/4 cup evaporated milk (low-fat)
✓ 3 egg yolks + 1 whole egg
✓ 1/4 cup coconut sugar or caster sugar
✓ 1/2 tsp vanilla extract
✓ 1/4 tsp kosher salt
✓ Pinch of nutmeg (optional)

👨‍🍳 Instructions

1. Prepare the Oven & Ramekins: Preheat oven to 325°F (160°C). Lightly butter two 6 oz ramekins or small baking vessels. Place them in a larger roasting pan and set aside for the water bath.

2. Blend the Base Mixture: In a blender, combine ube puree, Greek yogurt, evaporated milk, vanilla extract, and salt. Blend until completely smooth (20-30 seconds), scraping down sides if needed. Transfer to a bowl.

3. Temper & Combine Eggs: In a separate bowl, whisk together 3 egg yolks and 1 whole egg until pale (about 1 minute). Slowly add ube mixture to eggs while whisking constantly to prevent scrambling. Sift mixture through a fine-mesh strainer into a clean bowl to remove any lumps.

📢 Advertisement

4. Add Sugar & Spice: Whisk in 1/4 cup coconut sugar and pinch of nutmeg (if using). Divide custard evenly between the two prepared ramekins.

5. Prepare Water Bath: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This gentle heat ensures creamy, set custard without curdling.

6. Bake Until Set: Bake for 22–28 minutes. Custard is ready when edges are just set but center still jiggles slightly (about 1/2 inch) when gently shaken. Do not overbake—carryover heat will continue cooking.

7. Chill Thoroughly: Remove from water bath and refrigerate for at least 4 hours (or overnight). Cold custard ensures proper caramelization when torched.

8. Torch the Sugar Top: Mix 2 tbsp caster sugar with 1 tbsp monk fruit sweetener. Sprinkle evenly over cold custard surface. Using a kitchen torch, hold flame 2–3 inches above sugar until golden amber (15–20 seconds). Work in circular motions to prevent dark spots. Let cool 1–2 minutes until hard.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#ube dessert recipe low-calorie#Filipino crème brûlée healthy#purple yam custard torched sugar

✨

Want more like this?

Generate a custom recipe with AI

AI Generator

Cardamom Rose Crepe Cake (50-Layer)

Delicate fifty-layer crepe cake infused with floral rose water and warm cardamom, stacked with silky cream filling. This Fat Switch version swaps heavy butter cream for Greek yogurt and reduces sugar by 25%, saving 230 calories per serving while delivering the same luxurious, melt-in-mouth indulgence.

Caramelized Banana Tres Leches

Indulgent Colombian-inspired tres leches cake layered with brûléed banana slices and silky evaporated milk custard. This Fat Switch version saves 240 calories (41%) by swapping heavy cream for Greek yogurt and using reduced-fat evaporated milk—without sacrificing the luxurious, melt-in-mouth texture.

Crispy Duck Confit - High-Protein Fat Switch

Halal duck confit rendered in its own fat and crisped skin-side down, delivering restaurant-quality indulgence with 40% fewer calories. This protein-packed classic swaps traditional heavy fat rendering for a hybrid method using duck breast and strategic cooking technique—all the crackling skin, half the guilt.