RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.2085
Energy (kCal)	1446.596
Carbohydrates (g)	78.765
Total fats (g)	115.9832
Fatty acids, total saturated 20:0 (g)	0.1359
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3781
Fatty acids, total polyunsaturated 17:1 (g)	0.1560
Fatty acids, total trans-monoenoic (g)	2.4000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4370
Fatty acids, total saturated 4:0 (g)	1.7598
Fatty acids, total trans (g)	2.9838
Riboflavin (mg)	0.8412
Tocopherol, beta (mg)	0.0340
Lactose (g)	7.0556
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0480
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	10.8450
Tocopherol, delta (mg)	0.0408
Arginine (g)	0.9057
Proline (g)	1.1641
Fatty acids, total polyunsaturated 18:1 t (g)	2.1384
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1224
Adjusted Protein (g)	0.0000
Cystine (g)	0.2155
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.5415
Copper, Cu (mg)	0.1658
Maltose (g)	0.0476
Zinc, Zn (mg)	2.5796
Total lipid (fat) (g)	115.9832
Vitamin K (phylloquinone) (g)	9.1130
Cholesterol (mg)	1015.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0133
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2928
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	121.0600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0936
Vitamin A, IU (IU)	4508.5600
Energy (kcal)	1446.5960
Fatty acids, total saturated 16:1 undifferentiated (g)	2.1995
Fatty acids, total saturated 14:1 (g)	0.8419
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4154
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0291
Sugars, total (g)	44.1366
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2364
Vitamin C, total ascorbic acid (mg)	1.4400
Lutein + zeaxanthin (g)	743.9200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0775
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0533
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0072
Magnesium, Mg (mg)	41.5840
Fatty acids, total saturated 16:0 (g)	27.7471
Carbohydrate, by difference (g)	78.7650
Vitamin D (IU)	299.4400
Fructose (g)	0.0476
Fluoride, F (g)	7.2000
Aspartic acid (g)	1.5556
Tyrosine (g)	0.7826
Potassium, K (mg)	404.0360
Fatty acids, total saturated 12:0 (g)	4.3457
Vitamin A, RAE (g)	1245.4800
Serine (g)	1.1273
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7751
Fatty acids, total trans-polyenoic 22:4 (g)	0.0240
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0277
Fatty acids, total saturated 22:0 (g)	0.0618
Fatty acids, total saturated 14:0 (g)	8.6767
Histidine (g)	0.4413
Isoleucine (g)	0.9393
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4512
Niacin (mg)	1.3400
Water (g)	289.8332
Fatty acids, total saturated 8:0 (g)	1.0504
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	15.6600
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0192
Carotene, beta (g)	232.6400
Sodium, Na (mg)	786.1180
Iron, Fe (mg)	4.2488
Energy (kJ)	6050.7650
Ash (g)	5.9725
Caffeine (mg)	0.4350
Glycine (g)	0.4902
Fatty acids, total trans-polyenoic (g)	0.5664
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0048
Fatty acids, total saturated 18:2 undifferentiated (g)	6.8874
Fatty acids, total polyunsaturated (g)	8.0032
Vitamin E (alpha-tocopherol) (mg)	4.7106
Sucrose (g)	0.0476
Vitamin B-6 (mg)	0.3531
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.4712
Vitamin D (D2 + D3) (g)	7.5120
Vitamin D3 (cholecalciferol) (g)	7.5120
Lysine (g)	1.1252
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0984
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.3836
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.8560
Fatty acids, total trans-polyenoic 18:3i (g)	0.0096
Thiamin (mg)	0.2208
Folate, food (g)	121.0600
Fatty acids, total saturated 20:1 (g)	0.2728
Fatty acids, total monounsaturated (g)	32.0514
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0976
Fatty acids, total polyunsaturated 16:1 t (g)	0.2616
Fatty acids, total polyunsaturated 17:0 (g)	0.5387
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0680
Choline, total (mg)	604.5810
Fatty acids, total polyunsaturated 16:1 c (g)	1.3128
Fatty acids, total saturated (g)	66.5300
Vitamin B-12 (g)	1.7274
Calcium, Ca (mg)	312.6170
Fatty acids, total saturated 10:0 (g)	2.2969
Galactose (g)	0.0476
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7869
Glutamic acid (g)	2.7124
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0048
Carotene, alpha (g)	25.8400
Vitamin E, added (mg)	0.0000
Retinol (g)	1224.2800
Leucine (g)	1.5129
Folate, DFE (g)	121.0600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.5568
Fiber, total dietary (g)	10.9450
Tryptophan (g)	0.2788
Threonine (g)	0.7696
Fatty acids, total polyunsaturated 18:1 c (g)	16.9872
Manganese, Mn (mg)	0.2747
Protein (g)	26.2085
Cryptoxanthin, beta (g)	22.4400
Fatty acids, total saturated 18:1 undifferentiated (g)	28.5678
Betaine (mg)	0.6120
Phosphorus, P (mg)	446.8470
Tocopherol, gamma (mg)	1.4804

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups. | 2. In medium saucepan, add cream, 7 tablespoons sugar and salt. | 3. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved. | 4. In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks. | 5. Stir in vanilla. | 6. Pour the cream mixture through a fine sieve into prepared cups. | 7. Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth. | 8. Loosely cover with foil. | 9. Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. | 10. Remove to wire rack to cool slightly. | 11. Refrigerate for several hours or overnight. | 12. Sprinkle each crème brûlée evenly with remaining sugar. | 13. Place under broiler until sugar is melted and caramelized. | 14. Refrigerate for 10 to 15 minutes or until caramel hardens. | 15. The cooking time allows for the creme bulees to sit overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butterfinger candy bar	1/4	cup	crumbled divided	199.665	31.7115	2.349	8.2215
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
sugar	10	tablespoons	granulated divided	199.875	37.505	6.2562	3.12
salt	1/8	teaspoon		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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

Cooking in progress....

Butterfinger Creme Brulee