Crème Brûlée
Crème Brûlée takes about 50 minutes from beginning to end. One serving contains 441 calories, 5g of protein, and 32g of fat. This recipe serves 6 and costs 72 cents per serving. This recipe from spoonacular user maplewoodroad requires heavy cream, salt, egg yolks, and granulated sugar. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème Brûlée.
- Serves: 6
- Time: 50 Mins
- Category: side dish
- Health Rating: 1.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
heavy cream | 476.0 | milliliters | None |
 |
vanilla extract | 1.0 | teaspoon | None |
 |
egg yolks | 5.0 | larges | None |
 |
granulated sugar | 10.0 | Tbsps | None |
 |
salt | 1.0 | pinch | None |
|
extra sugar | 6.0 | servings | None |
heavy cream
Qty: 476.0
Metric: milliliters
Price: None
vanilla extract
Qty: 1.0
Metric: teaspoon
Price: None
egg yolks
Qty: 5.0
Metric: larges
Price: None
granulated sugar
Qty: 10.0
Metric: Tbsps
Price: None
salt
Qty: 1.0
Metric: pinch
Price: None
extra sugar
Qty: 6.0
Metric: servings
Price: None
Instructions
Step 1: Heat the oven to 325°F and start a kettle of water on the stove.
Ingredients:
- water
Equipment:
- stove
- oven
Step 2: In a pot, over low-medium heat, warm up the heavy cream, vanilla extract, and salt, just until hot, stirring occasionally.
Ingredients:
- vanilla extract
- heavy cream
- salt
Equipment:
- pot
Step 3: In a separate bowl, whisk together the egg yolks and sugar until smooth.
Ingredients:
- egg yolk
- sugar
Equipment:
- whisk
- bowl
Step 4: Once the cream mixture is hot, remove from heat. Ladle out 1/2 c and slowly pour it into the egg mixture, whisking continuously (this will temper the eggs so they don’t scramble).
Ingredients:
- cream
- egg
Equipment:
- whisk
- ladle
Step 5: Next, slowly pour this egg-cream mixture into the pot of cream, also whisking continuously, until smooth.
Ingredients:
- cream
- egg
Equipment:
- whisk
- pot
Step 6: Place the ramekins in a baking dish with deep sides and fill each cup to about 3/4 full with the custard mixture.
Ingredients:
- custard
Equipment:
- baking pan
- ramekin
Step 7: At this point, your kettle of water should be boiling and the oven temperature should be ready.
Ingredients:
- water
Equipment:
- oven
Step 8: Pour the very hot water from the kettle into the baking dish, to about halfway up the sides of the ramekins, being careful not to spill any water into the ramekins themselves.
Ingredients:
- water
Equipment:
- baking pan
- ramekin
Step 9: Bake for about 40 minutes, or until the custard is still a little jiggly in the center.
Ingredients:
- custard
Equipment:
- oven
Step 10: Remove from the oven and let cool slightly.
Equipment:
- oven
Step 11: Once the ramekins are cool enough to handle, carefully remove them from the baking pan (be careful, the water may still be quite hot!) and chill in the refrigerator for 4 hours.
Ingredients:
- water
Equipment:
- baking pan
- ramekin
Step 12: Just before serving, sprinkle 1 tsp of sugar on top of each one and turn on the torch. Holding the torch a few inches away, repeatedly pass it over the surface of each custard.
Ingredients:
- custard
- sugar
Step 13: Let cool for a few minutes, serve, and enjoy! When you break the brûléed caramelized top with a spoon, it should make a satisfying “crack”.
Dietary Information
- Vegetarian
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 440.57 kcal | 22.03% |
| Fat | 32.5 g | 49.99% |
| Saturated Fat | 19.6 g | 122.5% |
| Carbohydrates | 34.72 g | 11.57% |
| Net Carbohydrates | 34.72 g | 12.63% |
| Sugar | 34.42 g | 38.24% |
| Cholesterol | 242.65 mg | 80.88% |
| Sodium | 35.06 mg | 1.52% |
| Alcohol | 0.24 g | 100.0% |
| Alcohol % | 0.24 % | 100.0% |
| Protein | 4.51 g | 9.01% |
| Vitamin A | 1370.48 IU | 27.41% |
| Selenium | 10.51 µg | 15.01% |
| Vitamin B2 | 0.23 mg | 13.57% |
| Vitamin D | 2.03 µg | 13.56% |
| Phosphorus | 101.31 mg | 10.13% |
| Vitamin E | 1.1 mg | 7.3% |
| Calcium | 71.04 mg | 7.1% |
| Vitamin B12 | 0.4 µg | 6.72% |
| Vitamin B5 | 0.63 mg | 6.26% |
| Folate | 23.86 µg | 5.96% |
| Vitamin B6 | 0.08 mg | 3.88% |
| Zinc | 0.52 mg | 3.47% |
| Vitamin B1 | 0.04 mg | 2.73% |
| Iron | 0.48 mg | 2.68% |
| Potassium | 92.49 mg | 2.64% |
| Vitamin K | 2.64 µg | 2.51% |
| Magnesium | 6.35 mg | 1.59% |
| Copper | 0.02 mg | 1.12% |
