Know what’s on your plate
Crème brûlée
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 397 kcal —
- Protein 4.1 g 8%
- Carbohydrate 20 g 7%
- Fat 34 g 44%
- Saturated fat 21 g 105%
- Fibre 0 g 0%
- Sugars 20 g —
- Sodium 31.7 mg 1%
- Cholesterol 251 mg 84%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 350 µg 39%
- Vitamin C 0.54 mg 1%
- Vitamin D 1.2 µg 6%
- Vitamin E 1.4 mg 9%
- Vitamin K 9.2 µg 8%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.2 mg 15%
- Niacin (B3) 0.09 mg 1%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 23.6 µg 6%
- Vitamin B12 1.1 µg 44%
Minerals
- Calcium 80.5 mg 6%
- Iron 0.88 mg 5%
- Magnesium 7.5 mg 2%
- Phosphorus 130 mg 10%
- Potassium 96.3 mg 2%
- Zinc 1 mg 10%
- Copper 0.03 mg 3%
- Manganese 0.02 mg 1%
- Selenium 16.3 µg 30%
- Iodine 26 µg 17%
Similar foods
Questions about Crème brûlée
How do you make crème brûlée at home?
Warm double cream with vanilla until steaming, then slowly whisk it into egg yolks and sugar. Pour into shallow ramekins and bake in a roasting tin of hot water at 150 °C for about 30–40 minutes, until the edges are set but the centres still wobble; chill thoroughly.
How do you caramelise the sugar on crème brûlée without a blowtorch?
Sprinkle a thin, even layer of caster sugar over the cold custard and place the ramekins under a very hot grill, close to the element. Watch constantly: the sugar can go from golden to burnt in seconds. Let the topping harden briefly before serving.
Why has my crème brûlée curdled or turned grainy?
The custard was probably heated too quickly or baked for too long. Warm the cream gently, whisk it gradually into the yolks, and bake the ramekins in a water bath; take them out while the centres still have a slight wobble.
How long does crème brûlée keep in the fridge?
Keep the baked custards covered and refrigerated for up to 2 days, but leave off the sugar topping until just before serving. Once caramelised, the crisp top softens as it absorbs moisture from the custard.
Can you make crème brûlée ahead of time?
Yes. Bake the custards, cool them and refrigerate them, then caramelise the sugar shortly before serving so the top stays crisp. Avoid freezing them: thawed custard can become watery or grainy.
What is the difference between crème brûlée and crème caramel?
Crème brûlée has a rich baked custard finished with a hard, burnt-sugar crust; crème caramel is a lighter custard turned out with soft caramel sauce. Crème caramel has 104 kcal per 100 g, compared with 397 kcal in crème brûlée.
What can you use instead of a kitchen blowtorch for crème brûlée?
Use the grill: chill the custards well first, add a thin layer of caster sugar, and grill the ramekins on a tray until the sugar melts and browns. The ramekins must be grill-safe, and you should stay beside them throughout.
Source: Fineli (Finland) 32617 · per 100 g · carbohydrate per EU label, fibre excluded
