Custard Brulee Recipe

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Custard Brulee
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Ingredients:

Directions:

  1. Whisk together eggs and sugar in a small bowl; set aside.
  2. Heat cream in a saucepan over medium-low heat until bubbles form around edge (will look like foam). Remove from heat; gradually whisk about 1/2 cup half and half into egg mixture. Whisk egg and half and half mixture into remaining cream in saucepan. Return saucepan to stovetop. Stir constantly, over medium-low heat, until mixture thickens slightly, about 7 to 9 minutes. (Don't overcook or custard may become curdled-looking.) Remove from heat; stir in vanilla.
  3. Pour or ladle custard into four 7 or 8-oz (220 or ) ramekins or custard cups, or six 4-oz ramekins or custard cups. Let cool, then cover and store in the refrigerator for a few hours or overnight. Custard will thicken a little more as it cools.
  4. Just before serving, sprinkle 1 tsp brown sugar over top of each custard. Use a mini butane torch to melt and caramelize the sugar. Or place the custards briefly under the broiler, watching closely, until tops are lightly browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 178.7 Kcal (748 kJ)
Calories from fat 106.92 Kcal
% Daily Value*
Total Fat 11.88g 18%
Cholesterol 111.69mg 37%
Sodium 65.06mg 3%
Potassium 139.27mg 3%
Total Carbs 13.96g 5%
Sugars 10.49g 42%
Protein 5.28g 11%
Vitamin C 0.8mg 1%
Iron 0.5mg 3%
Calcium 99mg 10%
Amount Per 100 g
Calories 156.98 Kcal (657 kJ)
Calories from fat 93.93 Kcal
% Daily Value*
Total Fat 10.44g 18%
Cholesterol 98.11mg 37%
Sodium 57.15mg 3%
Potassium 122.34mg 3%
Total Carbs 12.27g 5%
Sugars 9.22g 42%
Protein 4.64g 11%
Vitamin C 0.7mg 1%
Iron 0.4mg 3%
Calcium 86.9mg 10%

* 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
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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