Know what’s on your plate
Crème brûlée
Calories & nutrition facts
caramelized custard cream, refrigerated
Nutrition facts
Per 100 g% DV- Calories 269 kcal —
- Protein 4.4 g 9%
- Carbohydrate 18 g 6%
- Fat 20 g 26%
- Saturated fat 13 g 66%
- Fibre 0.3 g 1%
- Sugars 16 g —
- Sodium 46.1 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 179 µg 20%
- Vitamin E 1.2 mg 8%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.19 mg 15%
- Pantothenic acid (B5) 0.59 mg 12%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 26.2 µg 7%
- Vitamin B12 0.35 µg 15%
Minerals
- Calcium 64.3 mg 5%
- Iron 0.8 mg 4%
- Magnesium 7.6 mg 2%
- Phosphorus 97 mg 8%
- Potassium 94 mg 2%
- Zinc 0.6 mg 5%
- Iodine 17.5 µg 12%
Similar foods
- Caramel custardrefrigerated155 kcal / 100 g
- Caramel custard dessertrefrigerated108 kcal / 100 g
- Catalan creme104 kcal / 100 g
- Egg custardrefrigerated124 kcal / 100 g
- Crème caramelretail104 kcal / 100 g
- Custard dessertrefrigerated, average138 kcal / 100 g
- Custardchocolate, coffee, caramel or vanilla, topped with whipped cream, refrigerated139 kcal / 100 g
- Chocolate custard dessertrefrigerated121 kcal / 100 g
Questions about Crème brûlée
How do you make crème brûlée at home?
Warm cream with vanilla, then whisk it gradually into egg yolks and sugar. Pour into shallow ramekins and bake in a bain-marie at 150–160 °C until the edges are set but the centres still wobble; chill for at least 4 hours.
How do you get the crisp sugar top on crème brûlée?
Blot any moisture from the chilled custard, sprinkle over a thin, even layer of caster sugar and caramelise it with a kitchen blowtorch. Keep the flame moving so the sugar melts without scorching the custard.
Can you make crème brûlée without a blowtorch?
Yes. Put the chilled ramekins under a very hot grill, close to the heat, and watch constantly; the sugar can burn in moments. The custard may warm up, so chill it again briefly before serving.
How far ahead can you make crème brûlée?
Bake and chill the custards a day ahead, covered in the fridge. Add and caramelise the sugar just before serving, or the crisp top will soften as it absorbs moisture.
How long does crème brûlée keep in the fridge?
Keep the baked, untopped custard covered and refrigerated, and use it within 2 days. Once the sugar top is caramelised, serve it promptly for the best crackly texture.
What is the difference between crème brûlée and crème caramel?
Crème brûlée has a set custard with a hard, caramelised sugar crust made just before serving. Crème caramel is baked with liquid caramel in the mould, then turned out so its sauce runs over the custard.
What goes well with crème brûlée?
Serve it with tart berries, such as raspberries, or a few slices of sharp fruit to balance the rich custard. Keep accompaniments simple so the crisp caramel remains the focus.
Source: ANSES–Ciqual (France) 39213 · per 100 g · carbohydrate per EU label, fibre excluded
