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Strawberry Custard Brulée
Source: The Holly Clegg Trim and Terrific Cookbook, ©2002 by Holly Clegg

A rich strawberry custard topped with a hard sugar crust.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 99.4
Total Carbs 19.1 g
Dietary Fiber 0.9 g
Sugars 15.4 g
Total Fat 1.1 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 80.2 mg
Protein 3.6 g
Sodium 45.4 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Meat , 1/2 Milk , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  fresh strawberries
2 tbsp  sugar
1 1/2 tbsp  cornstarch
1 each  eggs
1 cup  fat free milk
2 tbsp  plain nonfat yogurt
0 1/2 tsp  vanilla extract
2 tbsp  packed light brown sugar
  1. Divide the strawberries among 5 (4- to 6-ounce) ramekins or custard cups; set aside.
  2. In a saucepan, combine the sugar and cornstarch; stir well. Add the egg and gradually stir in the milk. Cook over low heat for 7 to 10 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Fold in the yogurt and vanilla, mixing well.
  3. Spoon the custard mixture evenly over the strawberries. Place the ramekins on a baking sheet. Sprinkle the top with the brown sugar. Broil 4 inches from heat for about 2 minutes, or until the sugar melts, or brown the tops with a miniature kitchen torch. Serve immediately or refrigerate.

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