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White Chocolate Creme Brulee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.4917
Energy (kCal)1794.9374
Carbohydrates (g)121.9252
Total fats (g)121.7363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse heavy saucepan with cold water and shake out excess moisture. | 2. Set pan over medium low heat and stir in cream and sugar. | 3. Heat until bubbles form around edge. | 4. Add chopped white chocolate, stirring until smooth. | 5. Remove from heat. | 6. In a bowl, whisk egg yolks with vanilla. | 7. Whisk in cream mixture. | 8. Pour into eight 1/2 half cup ramekins or custard cups. | 9. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes. | 10. Bake in 300 degree oven for 35 minutes or until set around edges but still soft in centre. | 11. Remove ramekins, refrigerate for at least 4 hours or until chilled. | 12. Place bittersweet chocolate in microwavable bowl, microwave on medium for about 1 minute, stir until melted and smooth. | 13. Spoon onto top of custards, spread to edges using back of spoon. | 14. Refrigerate until chocolate is firm, about 15 minutes. | 15. If desired, drizzle tops with melted white chocolate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 2 1/2 cups 876.0 8.88 6.51 92.73
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    white chocolate baking square 5 chopped 126.0833 0.0 28.05 0.7083
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    chocolate 3 bittersweet semisweet chopped 49.3281 8.0541 1.7519999999999998 1.2247
    white chocolate baking square 1 melted 126.0833 0.0 28.05 0.7083

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



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