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    You are in: Home / Recipes / Crème Brulé Recipe
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    Crème Brulé

    Crème Brulé. Photo by Sage

    1/1 Photo of Crème Brulé

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Sage's Note:

    I found this Crême Caramel Recipe in my book La Cuisine by Françoise Bernard and made a Cheater's version of Crême Brulée for those concerned with their cholesterol.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
    2. 2
      Partly cover pan and continue cooking until sugar turn medium amber. Immediately remove pan from heat and let cool slightly.
    3. 3
      Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
    4. 4
      In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla. When pudding barely simmers, remove the pan from heat.
    5. 5
      Stir the caramel into the pudding. If lumps form, use your whisk.
    6. 6
      Spoon into dessert dishes or ramekins.
    7. 7
      Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
    8. 8
      Refrigerate at least 3 hours or overnight.
    9. 9
      Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.

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    Nutritional Facts for Crème Brulé

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.5
     
    Calories from Fat 61
    27%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.5 g
    17%
    Cholesterol 110.0 mg
    36%
    Sodium 173.3 mg
    7%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 25.1 g
    100%
    Protein 7.1 g
    14%

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