How many calories in Creme Brulee?

We all need to spurge a little from time to time. We treat ourselves to dessert, and the very slurpgiest (that should be a word) of desserts, for me, is creme brulee. I realize the recipe is simple, but there's something about creme brulee that says "celebration!" I think it's the way you get to crack of the sugar top with your spoon. Plus, making it requires a torch.

This isn't something we're eating everyday. When we splurge, how many calories are in one average serving of creme brulee?

A) 280 calories
B) 350 calories
C) 420 calories
D) 575 calories

The correct answer is D) 575 calories. This hefty calorie count comes with a disclaimer that can be either good or bad news depending on where you order your creme brulee: This dessert that has a wide variety of serving sizes. While 575 is an average calorie total for a restaurant's creme brulee, individual recipes vary from 250 calories to a whopping 950 calories per serving. You can find out more nutritional information directly from the source of your creme brulee, and try to keep this dessert as a treat for special occasions only.

Creme Brulee the Easy Way

Serve a Dessert Custard in Individual Ramekins

Creme Brulee is a custard base of eggs and creme with a hint of vanilla, or if you please, shaved chocolate for chocoholics. No torch needed for this simply delish dish.
Go ahead, wow your guests with a classic dessert like Creme Brulee. This easy Creme Brulee recipe will make enough for six and is a quick version of the restaurant favorite using a broiling method instead of a torch.

Creme Brulee is French for burnt cream, a rich custard base topped with a layer of crisp, carmelized sugar, served in individual ramekins. Ramekins can easily be found in higher end stores like Crate & Barrel or just as easily in outlet stores such as Home Goods or TJ Maxx in North America.

Before preparations for this dessert begin, make certain to have on hand the appropriate basic chef tools:
  • ramekins for 6
  • heavy sauce pan
  • roasting pan
  • teapot

Easy Creme Brulee Recipe

  • 1/2 tsp vanilla extract OR 1/2 oz semisweet chocolate, grated
  • 2 cups Half and Half
  • 2 egg yolks
  • 2 eggs
  • 1/2 cup granulated sugar
  • 12 tsp Turbinado sugar (Sugar in the Raw)
  • optional: fresh blackberries, raspberries, peppermint leaves
  1. Preheat oven to 325°. Place 6 ramekins (4-6 oz size) in a 13 x 9 x 2-inch roasting pan.
  2. Place vanilla extract OR the grated chocolate in small, heavy bottomed saucepan with Half and Half and heat just until small bubbles appear at the edge of the pan. Remove from heat.
  3. Whisk together egg yolks, eggs and granulated sugar. Whisk a small amount of warm Half and Half mixture into the egg mixture. Whisk egg mixture back into the warm Half and Half mixture in the saucepan on medium-low heat and cook for 6-8 minutes, stirring, until mixture thickens and coats the back of a wooden spoon.
  4. Heat water in a teapot on the stove.
  5. Evenly divide mixture into six ramekins. Place roasting pan with all six ramekins into the oven. Using the teapot, pour hot water halfway up the sides of the ramekins. Bake at 325° for 18-22 minutes, or until custard is set but still wiggles slightly in centers. Remove ramekins from the roasting pan; cool completely. Refrigerate until just before serving.
  6. When ready to serve, remove ramekins from the refrigerator. Heat the broiler. Sprinkle each ramekin with 2 tsp of the Turbinado sugar.
  7. Place under broiler for 2-3 minutes but watch carefully so sugar doesn't burn. Cool slightly and serve.

Tips for Creme Brulee Success

- When applying Turbinado sugar, apply a thin, even layer for best results.
- Watch the final stage in the broiler carefully, do not walk away at this stage in the preparations.
- Do NOT burn the sugar, only cook it to a golden color.
- Serve with a few fresh raspberries and blackberries, along with a fresh peppermint leaf.
- Brulee can be served chilled or slightly warm, whichever is preferred.

While Creme Brulee has the crispy top layer of burnt or carmelized sugar, its cousin, Flan, has the soft caramel layer topping. Try both custard desserts and use those ramekins, the ones stacked way in the back of the baker's drawer. You know you want to!

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