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No blow torch-Creme Brulee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.0857
Energy (kCal)1862.9225
Carbohydrates (g)45.6127
Total fats (g)185.4472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat your egg yolks in a bowl on high until they are thick. | 2. Slowly beat in your granulated sugar. | 3. Heat your cream in a pot until it gets very warm. | 4. DO NOT LET IT GET VERY HOT! | 5. Slowly, and a tiny bit at a time, stir in just half of your egg mixture. | 6. Make sure they are mixed well. | 7. You can stir in the other half of the egg mixture into the pot. | 8. Cook on low heat, continously stirring it for about 5 to 10 minutes until the mixture thickens. | 9. DO NOT LET THIS BOIL! | 10. When it thickens, pour the mixture into individual custard cups and refrigerate for at least 2 hours. | 11. When you're almost ready to serve, sprinkle the top of the custard with the brown sugar and put it under your broiler, making sure to keep a close eye on it and to use oven-safe custard cups (I recommend anything by Corning Ware or Pyrex). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    cream 2 cups 1584.0 31.92 17.424 166.46400000000003
    dark brown sugar 1/3 cup - - - -

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

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