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Creme Brule

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 80g Total Servings: 8

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
100
Fat / Lipides
27 g
41%
Saturated / Saturé
20 g
100%
+ Trans / Trans
0g
Cholesterol / Cholestérol
250mg
83%
Sodium / Sodium
30mg
1%
Carbohydrate / Glucides
15g
5%
Fibre / Fibres
0g
0%
Sugars / Sucres
15g
Protein / Protéines
4g

100%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
7%
Riboflavin / Riboflavine
10%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 Portion 80g Total Servings: 8

Amount Per Serving
Calories
100
Calories from Fat
243
% Daily Value *
Total Fat
27 g
41%
Saturated Fat
20 g
100%
+ Trans
0g
Cholesterol
250mg
83%
Sodium
30mg
1%
Total Carbohydrates
15g
5%
Fiber
0g
0%
Sugars
15g
Protein
4g

Vitamin A 100% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 2% • Riboflavin 7%
Niacin 0% • Folate 5%
* Based on a 2000 calorie diet


Prep time

20 mins
Cook time

30 mins
Total time

80 mins

Ingredients

6 egg yolks

¾ cup granulated sugar - reserve ¼ cup  (150 g)

2 cups 33% cream (500 g)

1 vanilla bean (3.5 g)

Optional: Serve with Kinnikinnick Vanilla Wafers and Fresh Fruit.

Directions

  1. Place vanilla pod and cream in a medium size pot over medium high heat. Bring to a boil, stirring constantly.
  2. Remove vanilla pod from cream.
  3. Slice vanilla pod down the centre and remove pulp. Add pulp to cream and discard pod.
  4. In a separate bowl using an electric mixer, whisk egg yolks until soft white in colour.
  5. Slowly whisk in sugar until incorporated (approx. 5 - 7 minutes).
  6. Temper cream into egg yolk mixture by slowly adding a little of the hot cream to the eggs and mixing until fully incorporated.
  7. Fill ramekins 7/8 full.
  8. Place ramekins in a water bath (water should reach ¾ up ramekin.
  9. Bake at 325°F (162°C) for 25 - 30 minutes.
  10. Sprinkle top with reserved granulated sugar. Use a kitchen torch to brown sugar until golden brown. 
  11. Serving suggestion: Serve with optional Kinnikinnick Vanilla Wafers and Fresh Fruit.

Yields 8 portions



Tips & Variations

  • When tempering always remember to add cold to hot never hot to cold. This will prevent a mixture from curdling or resulting in scrambled eggs.