![oval pots of persimmon creme brulee](https://api.vip.foodnetwork.ca/wp-content/uploads/2020/10/persimmon-creme-brulee-1280.jpg?w=3840&quality=75)
This unique twist on the traditional creme brulee is an egg-free and sugar-conscious alternative that fits right into your fall dessert menu. Not only is it healthier — it mostly relies on a ripe persimmon for that creamy butterscotch-like sweetness — there’s no baking required. This dessert is a fun and fancy way to utilize persimmons during the fall season, especially since they are only around for a short time.
Related: Fantastic Make-Ahead Holiday Appetizers
Like Valerie’s low-sugar creme brulee? Try her easy paleo butternut squash or 30-minute low-carb zesty lamb burgers.
ingredients
directions
Rest time: 2 hours.
Place the persimmon, creamer, ⅓ cup monk fruit sugar, cornstarch, water, sea salt and cinnamon in a blender. Blend on high speed until smooth. Pour the puree into a medium saucepan over medium heat and whisk until it thickens like a smooth custard and has no lumps. This should take about 25 minutes.
Divide the mixture between four ramekins that are 4 oz each. Refrigerate for 2 hours or overnight until solid.
![Persimmon creme brulee ingredients divided into ramekins](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/creme-brulee-pour.jpg?w=3840&quality=75)
When ready, let the creme sit at room temperature for 2 minutes. Top each ramekin with 1 Tbsp of monk fruit sugar, making sure the entire surface is equally coated. Melt the sugar with a brulee torch until golden brown or slightly darker if you prefer. You will get a golden brown-orange colour, since this is not a regular creme brulee.
Let sit for 5 minutes until the sugar has crystallized. Garnish with persimmon slices and serve.
![persimmon creme brulee on a counter, ready for serving](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/creme-brulee-serve.jpg?w=3840&quality=75)