Try this Chicory Cream Brulee recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 275 degrees F. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream, sugar and coffee. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven, on the bottom rack and cook until the center is set, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Serve the cream brulee with shortbread cookies. Yield: 10 servings Recipe by: EMERIL LIVE SHOW #EMIC05
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Serving Size: 1 Serving (2807g) | ||
Recipe Makes: 1 servings | ||
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Calories: 9139 | ||
Calories from Fat: 3891 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 432.4g | 576 % | |
Saturated Fat 193.4g | 967 % | |
Monounsaturated Fat 168.8g | ||
Polyunsanturated Fat 51.1g | ||
Cholesterol 13945.5mg | 4291 % | |
Sodium 755.3mg | 26 % | |
Potassium 1558mg | 41 % | |
Total Carbohydrate 1174.5g | 345 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1174.5g | ||
Protein 180.2g | 257 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9139
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