Creme-Brulee-Recipe-calories-nutrition-facts-easy dessert recipes

Crême Brulêe Recipe

Our professional tips will help you to create this crunchy-and-custardy delight

SERVES: 4
PREP TIME: 1 hour
COOK TIME: 30 min
READY TIME: 1 hour 30 min
CALORIES: 687 (per serving)

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INGREDIENTS

  • 2 cups (16 fl oz) cream
  • 1 vanilla bean
  • 3 tablespoons caster (superfine) sugar
  • 5 egg yolks
  • 1/3 cup sugar

INSTRUCTIONS

Crême Brulêe Recipe-calories-nutrition facts-step by step with photo-1

1 Place cream and vanilla bean in a saucepan over low heat. Allow cream to simmer for 3 minutes, and then stand for 20 minutes to allow vanilla to infuse into cream.


Crême Brulêe Recipe-calories-nutrition facts-step by step with photo-2

2Add egg yolks and sugar to cream and stir over low heat until mixture thickens enough to coat the back of a spoon. Remove vanilla bean from custard.


Crême Brulêe Recipe-step by step with photo

3 Pour mixture into four 1/2-cup capacity ramekins. Place ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the ramekins. Place dish in a preheated 180°C (350°F) oven and bake for 20 minutes or until custards are just set.


Crême Brulêe Recipe-step by step with photo 4

4 Remove ramekins from baking dish and refrigerate for 1 hour or until they are cold. Place ramekins in a tray and sprinkle tops with sugar. Put ice cubes in tray around ramekins and place tray under a preheated hot grill for 1 minute or until sugar melts and is golden.


NUTRITION FACTS

Calories: 687 Kcal
Fat: 60 g
Cholesterol: 444 mg
Sodium: 54 mg
Potassium: 179 mg
Carbs: 30 g
Protein: 8.3 g

VARIATION

  • CINNAMON BRULEE: Add 2 cinnamon sticks to cream when infusing vanilla. Remove cinnamon after infusion.
  • LIME AND COCONUT BRULEE: Add 4 large pieces of lime rind and 1/3 cup shredded coconut to cream when infusing vanilla. Strain cream through a fine sieve after infusing.
  • LEMON AND BAY LEAF BRULEE: Add 4 pieces of lemon rind and 3 bay leaves to cream when infusing vanilla. Remove lemon rind and bay leaves after infusion.