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Crème Brulée Sugar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.132
Energy (kCal)619.495
Carbohydrates (g)158.298
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. | 2. After baking the bruleés, turn off the oven and place the baking sheet inside for an hour to dry out the sugar. | 3. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize. | 4. Blot tops of custards dry with a paper towel, if needed. Sprinkle 1-2 tablespoons sugar mixture over each one; tap out any excess sugar. | 5. Using a kitchen or propane torch, melt the sugar bay waving the flame 4-8 inches from the surface. | 6. Burn until surface of the custard is caramelized and no dry sugar is visible. Let stand 3-5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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