Know what’s on your plate
Crème caramel
Calories & nutrition facts
homemade
Nutrition facts
Per 100 g% DV- Calories 157 kcal —
- Protein 5.1 g 10%
- Carbohydrate 29 g 10%
- Fat 3.3 g 4%
- Saturated fat 1.2 g 6%
- Fibre 0 g 0%
- Sugars 29 g —
- Sodium 64 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 44 µg 5%
- Vitamin C 1 mg 1%
- Vitamin D 0.9 µg 5%
- Vitamin E 0.36 mg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.53 mg 11%
- Vitamin B6 0.05 mg 3%
- Biotin (B7) 6.7 µg 22%
- Folate (B9) 9 µg 2%
- Vitamin B12 1.2 µg 50%
Minerals
- Calcium 77 mg 6%
- Iron 0.52 mg 3%
- Magnesium 9 mg 2%
- Phosphorus 97 mg 8%
- Potassium 121 mg 3%
- Zinc 0.5 mg 5%
- Copper 0.04 mg 4%
- Manganese 0.01 mg 0%
- Selenium 7 µg 13%
- Iodine 29 µg 19%
Similar foods
- Caramel custard flanprepared-from-recipe145 kcal / 100 g
- Caramel custard flan desserthomemade146 kcal / 100 g
- Flanhome-made211 kcal / 100 g
- Custard puddingcrème caramel or brulee, flavoured, homemade417 kcal / 100 g
- Egg custard dessertbaked, homemade104 kcal / 100 g
- Milk flanhomemade162 kcal / 100 g
- Crème brûlée397 kcal / 100 g
- Sweet caramel saucehomemade461 kcal / 100 g
- Cream caramel434 kcal / 100 g
- Cream puddingas dessert, with caramel sauce207 kcal / 100 g
Questions about Crème caramel
How do you make crème caramel without bubbles?
Whisk the eggs and milk gently rather than beating in air, then strain the mixture before pouring it into the caramel-lined moulds. Bake them in a bain-marie at 150 °C until just set, usually 35–50 minutes for individual portions; the centres should still wobble slightly.
How do you know when crème caramel is cooked?
The edges should be set while the centre trembles gently when you nudge the mould. Overbaking makes the custard grainy and full of holes; it will firm up as it chills.
How do you get crème caramel out of its mould?
Chill it for at least 4 hours, then run a thin knife around the edge. Dip the base of the mould briefly in warm water, place a plate over it and invert in one confident movement so the caramel runs over the custard.
Can you make crème caramel ahead of time?
Yes. Cover the moulds and refrigerate them for up to 3 days; chilling overnight also helps the custard set cleanly and makes unmoulding easier. Keep it refrigerated until serving.
What is the difference between crème caramel and crème brûlée?
Crème caramel is baked with a layer of liquid caramel that becomes its sauce when you turn it out. Crème brûlée is served in its dish with a crisp, torched sugar topping; it is also much richer, with 34 g of fat per 100 g compared with 3.3 g in crème caramel.
Can you freeze crème caramel?
Freezing is not ideal: thawed custard can turn watery or grainy, and the caramel sauce may separate. For the smoothest texture, make it fresh and keep it chilled rather than freezing it.
Does crème caramel contain eggs and milk?
Yes. Eggs set the custard and milk gives it its creamy texture, so standard crème caramel contains both; avoid it if you need to exclude either ingredient.
Source: CoFID (UK) 12-571 · per 100 g · carbohydrate per EU label, fibre excluded
