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    You are in: Home / Recipes / Creme Brulee Dessert Sauce Recipe
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    Creme Brulee Dessert Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 28, 2014

      For a special brunch I served this over creme brulee French toast. Devilishly delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2007

      I'm so glad Chilicat explained about the sugar or I would have given up. To get to the point of liqufying too far longer than I expected, and I had to piok out a few lumps that never melted. The end result was ok, it just wasn't worth the time it took to make,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2007

      This is 5 STAR worthy and then some!!! I had mine over pineapple chunks and the blend was superb! Thanks, Shannon. (:

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2007

      This was my first experience turning sugar into caramel and it felt like I was doing a chemistry experiment. The sugar dried out, then turned to a coarse powder, then started clumping into chalky chunks, then finally liquefied and turned color as I stirred and stirred away. I took it off the heat when it was a dark amber but still very watery in consistency, which is a good thing because it was just starting to give off a slightly burnt smell. I could probably have taken it off a little sooner. This is nice with animal cookies but I think I'll try it next with some ice cream. Thanks for posting!

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    Nutritional Facts for Creme Brulee Dessert Sauce

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 447.2
     
    Calories from Fat 148
    33%
    Total Fat 16.5 g
    25%
    Saturated Fat 10.2 g
    51%
    Cholesterol 61.1 mg
    20%
    Sodium 17.3 mg
    0%
    Total Carbohydrate 76.7 g
    25%
    Dietary Fiber 0.3 g
    1%
    Sugars 75.0 g
    300%
    Protein 0.9 g
    1%

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