Creme Brulee
Limited nutritional benefit
Custard with a caramelized sugar crust.
Creme brulee is a custard of cream, egg yolks, sugar and vanilla, baked gently in a water bath, chilled, then topped with a thin layer of sugar that is caramelized with a torch into a crisp crust. It is high in saturated fat and sugar and low in protein. A small ramekin, or one shared between two, keeps it a modest treat.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5g | 8.9% |
| Fat | 27g | 38.6% |
| Carbs | 24g | 8.0% |
| Simple Sugars | 8.4g | Estimate |
| Complex Carbs | 15.6g | Estimate |
| Water | 43g | 1.7% |
| Calories | 340 | 15.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 16.4 | g | 82.0% |
| Monounsaturated | 7.38 | g | 29.5% |
| Polyunsaturated | 1.52 | g | 11.7% |
| Omega-3 | 0.456 | g | Estimate |
| EPA | 7 | mg | 0.8% |
| DHA | 13 | mg | 1.4% |
| Omega-6 | 1.064 | g | Estimate |
| Trans | 0.82 | g | 41.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.24 | mg |
| Vitamin E | 0.81 | mg |
| Selenium | 8.41 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 269 | mcg | 29.9% |
| vitamin B1 | 0.025 | mg | 2.1% |
| vitamin B2 | 0.16 | mg | 12.3% |
| vitamin B3 | 0.039 | mg | 0.2% |
| vitamin B6 | 0.047 | mg | 2.8% |
| vitamin B9 | 13.4 | mcg | 3.4% |
| vitamin B12 | 0.277 | mcg | 11.5% |
| vitamin C | 0.24 | mg | 0.3% |
| vitamin D | 1.5 (60 IU) | mcg | 10.0% |
| vitamin E | 0.812 | mg | 5.4% |
| vitamin K | 1.99 | mcg | 1.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 58.6 | mg | 5.9% |
| iron | 0.384 | mg | 2.1% |
| magnesium | 5.25 | mg | 1.3% |
| phosphorus | 82.5 | mg | 11.8% |
| potassium | 76.3 | mg | 2.9% |
| sodium | 23.6 | mg | 1.0% |
| zinc | 0.421 | mg | 3.8% |
| copper | 0.018 | mg | 2.0% |
| manganese | 0.012 | mg | 0.5% |
| selenium | 8.41 | mcg | 15.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 123 | mg | 17.6% | 148% |
| Isoleucine | 265 | mg | 18.9% | 170% |
| Leucine | 426 | mg | 15.6% | 134% |
| Lysine | 299 | mg | 14.2% | 120% |
| Methionine | 172 | mg | 16.4% | 144% |
| Phenylalanine | 447 | mg | 25.5% | 209% |
| Threonine | 219 | mg | 20.9% | 168% |
| Tryptophan | 87 | mg | 31.1% | 253% |
| Valine | 299 | mg | 16.4% | 144% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Heavy cream 500 ml
- Egg yolks 5
- Sugar 100 g
- Vanilla bean or extract 1 pod or 1 tsp
- Sugar for topping 4 tbsp
Instructions
- 1
Preheat the oven to 150C and heat the cream with the vanilla until steaming, then let it infuse.
- 2
Whisk the egg yolks with the sugar until pale and slightly thickened.
- 3
Slowly pour the warm cream into the yolks while whisking, then strain the custard.
- 4
Divide the custard among ramekins set in a baking dish and pour hot water halfway up their sides.
- 5
Bake for about 40 to 45 minutes until just set with a slight wobble in the center.
- 6
Chill the custards for at least 3 hours or overnight.
- 7
Sprinkle each with a thin even layer of sugar and torch or broil until a crisp caramel crust forms.