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Lemon Cream Brulee With Berries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.1442
Energy (kCal)2013.017
Carbohydrates (g)168.1774
Total fats (g)138.3818
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325 degrees. | 2. Arrange eight 3/4 cup ramekins or custard cups in 13x9" metal baking pan. | 3. COmbine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up on sides of cups. | 4. Bake custards unti just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. | 5. Sprinkle top of each brulee with 1 teaspoons golden brown sugar. Place under hot broiler just until sugar melts and bubbles. Watch carefully, rotate ramekins for even browning. | 6. Rechill brulee at least 2 hours to harden sugar. | 7. Toss fresh raspberries with Chambord. Spoon on top of each ramekin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 3 cups 1051.2 10.655999999999999 7.812 111.27600000000001
    lemon peel 5 teaspoons grated 4.7 1.6 0.15 0.03
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    salt 1/4 teaspoon - - - -
    golden brown sugar 8 teaspoons - - - -
    raspberry 2 containers - - - -
    chambord raspberry liquor 1/4 cup - - - -

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



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