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Nutrition Facts

Serving Size 1 (163g)

Recipe makes 8 servings

The following items or measurements are not included below:

1/2 vanilla beans

Calories 568
Calories from Fat 441 (77%)
Amount Per Serving %DV
Total Fat 49.1g 75%
Saturated Fat 29.2g 146%
Monounsaturated Fat 15.0g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 399mg 133%
Sodium 73mg 3%
Potassium 110mg 3%
Total Carbohydrate 29.0g 9%
Dietary Fiber 0.0g 0%
Sugars 25.2g
Protein 5.5g 10%

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how is this calculated?

Creme Brulee

Recipe #54681 | 1¼ hours | 20 min prep | add private note

By: Mooseybear
Feb 23, 2003

SERVES 8 (change servings and units)

Ingredients

CARAMEL TOPPING

Directions

  1. 1
    Use 6-oz. ramekins.
  2. 2
    Heat the oven to 325°F.
  3. 3
    Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
  4. 4
    Split the vanilla bean in half, if using, and scrape the seeds into the cream.
  5. 5
    Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
  6. 6
    Slowly temper the hot cream into the sugar/yolk mixture.
  7. 7
    Strain the mixture through a fine sieve into a pitcher or measuring cup.
  8. 8
    Stir in vanilla extract if using.
  9. 9
    Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
  10. 10
    Bake until just set, 25 to 50 min.
  11. 11
    Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
  12. 12
    Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
  13. 13
    Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
  14. 14
    Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
  15. 15
    Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

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Featured Reviews for This Recipe

From: Chef #188918

On Nov 15, 2009

Very foolproof!

0 people found this review helpful

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  • From: Chef #1430903

    On Nov 8, 2009

    This came out great!!!!!! The taste was perfect. My friends and I loved them!!!!

    0 people found this review helpful

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  • From: Odenata

    On Jan 25, 2005

    This was wonderfully creamy and yummy! I made a half batch and substituted a cup of unsweetened coconut milk for one of the cups of heavy cream, put toasted coconut on top and served it with mango. Fantastic!

    13 people found this review helpful

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  • From: debbillem

    On Feb 24, 2003

    Very very good! Easy to make. I followed the directions exactly and used a vanilla bean. The first time I made this I used tea cups, not a good idea. The next time I used ramekins of course these were just right. Again very good. I have placed this recipe in my guest file. Thank you Mean Chef!

    11 people found this review helpful

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  • Read all 39 reviews

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