Creme Brulee Recipe

Posted by
Rate It!
Creme Brulee
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Preheat the oven to 250 degrees F.
  2. Bring the cream and milk to a boil with the vanilla bean.
  3. Remove from the heat, and let cool for 5 minutes.
  4. In a bowl, beat together the egg yolks and sugar.
  5. Begin to add some of the milk mixture to the bowl, mixing well. Continue until all the milk has been combined with the egg mixture. Pour this mixture through a fine strainer, and into 4 individual ramekin dishes.
  6. Place these dishes carefully on a baking sheet, and place in the oven.
  7. Bake for about 50 minutes until almost firm.
  8. Cool to room temperature, and then refrigerate for at least 2 hours. Sprinkle some additional sugar on top, and either broil or use a kitchen torch to caramelize the sugar. Serve.
  9. The surface will crisp up as the sugar cools.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.77 Kcal (1213 kJ)
Calories from fat 169.2 Kcal
% Daily Value*
Total Fat 18.8g 29%
Cholesterol 328.36mg 109%
Sodium 140.4mg 6%
Potassium 193.08mg 4%
Total Carbs 19.68g 7%
Sugars 16.86g 67%
Protein 11.84g 24%
Vitamin C 3.2mg 5%
Iron 1.5mg 9%
Calcium 113.6mg 11%
Amount Per 100 g
Calories 176.4 Kcal (739 kJ)
Calories from fat 103 Kcal
% Daily Value*
Total Fat 11.44g 29%
Cholesterol 199.89mg 109%
Sodium 85.47mg 6%
Potassium 117.54mg 4%
Total Carbs 11.98g 7%
Sugars 10.27g 67%
Protein 7.21g 24%
Vitamin C 1.9mg 5%
Iron 0.9mg 9%
Calcium 69.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top