Creme Brulee
Limited nutritional benefit
Крем с карамелизированной сахарной корочкой.
Крем-брюле — запечённый крем с корочкой из карамелизированного сахара. Много жира и сахара. Классический десерт, лучше небольшими порциями.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5g | 8.9% |
| Fat | 18g | 25.7% |
| Carbs | 24g | 8.0% |
| Simple Sugars | 8.4g | Estimate |
| Complex Carbs | 15.6g | Estimate |
| Water | 52g | 2.1% |
| Calories | 270 | 12.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.3 | g | 31.5% |
| Monounsaturated | 7.2 | g | 28.8% |
| Polyunsaturated | 4.5 | g | 34.6% |
| Omega-3 | 1.35 | g | Estimate |
| Omega-6 | 3.15 | g | Estimate |
| Trans | 0 | g | 0.0% |
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 | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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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.