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Suggest a better descriptionPosition rack in the center of oven and preheat to 300 degrees
In heavy saucepan, place cream over medium heat and warm until bubbles form along edges. DO NOT boil
Remove from heat to cool slightly.
In a bowl, break eggs with fork and ligtly beat in sugar. Avoid overbeating at any point to prevent too many air bubbles from forming.
Strain the cream through a fine mesh sieve into a pitcher, then gradually stir it into the egg mixture until smooth
Strain the mixture into a pitcher and then carefully pour into 6 8 oz. heat resistent custard cups. Transfer the baking dishes to a glass pan, place pan in oven
Pour water around the dishes, about 2/3 of the way up the sides. Place a sheet of aluminum foil over the pan.
Bake 45-50 minutes or until a knife comes out barely clean. The center should still wobble slightly. While in oven, make sure the water does not boil. Unover the pan and let ramerkins cool completely on a rack. Chill in refrigerator. Sprinke brown suger over the custard, and broil until carmelized.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 380 | ||
Calories from Fat: 332 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 21g | 105 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 458.3mg | 141 % | |
Sodium 43.7mg | 2 % | |
Potassium 90.5mg | 2 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.4g | ||
Protein 6.1g | 9 % | |
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: 380
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