The Perfect Fall Dessert: Healthy Low Sugar Persimmon Creme Brulee

oval pots of persimmon creme brulee
Prep Time
10 min
Cook Time
25 min
4 servings

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.



medium very ripe persimmon, chopped
cup half and half creamer
cup + 4 Tbsp golden monk fruit sugar, divided
cup cornstarch
cup water
tsp sea salt
tsp ground cinnamon



Rest time: 2 hours.

Step 1

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.

Step 2

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
Step 3

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.

Step 4

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

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