Cooking in progress....

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.

    Similar Recipes by Processes Similar Recipes by Category Composition