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Creme Brulee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.8284
Energy (kCal)1949.8027
Carbohydrates (g)105.9925
Total fats (g)158.6253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat cream in a heavy 1 quart saucepan over medium heat until tiny bubbles form around the edge of the pan. | 2. Blend yolks with sugar in a 2 quart saucepan with a wire whisk; slowly stir in cream. | 3. Cook the mixture, over medium low heat, stirring constantly, until it just coats the back of a metal spoon about 15 minutes - do NOT boil; stir in vanilla. | 4. Divide mixture among 10 ramekins or ovenproof custard dishes; refrigerate until well chilled, about 6 hours. | 5. To serve, sprinkle brown sugar over top of the custard & broil for 3 to 4 minutes or until sugar melts; serve in the centre of a small plate, surrounded by fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 3 cups 1224.0 9.863999999999999 10.224 129.888
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0

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



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