Crème brulèe

60 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.5 l
Cinnamon stick 1.0 ud
Lemon 0.05 kg
Egg yolk 6.0 ud
Sugar 0.1 kg
Sugar 0.05 kg
Elaboration
  • Preheat the convection oven to 120 degrees Celsius.
  • Infuse the cream with chopped cinnamon, the lemon crack, and remove the fire infusion when it starts to boil, and let rest for 3 minutes.
  • Make the porridge in a bowl, adding sugar to the egg yolks.
  • It relieves infusion, passes through the Chinese filter and fills the molds.
  • Pour infusion over egg and sugar porridge and homogenize well.
  • Place them in deep dishes and cook them in the oven and put them in the attic.
  • Cook in the oven and put it in the refrigerator once it is cooked.
  • Remove the surface with sugar and caramelize it with torch.
Nutritional information (1 portion)
Energy
535.04
kcal
Carbohydrates
34.73
g
Proteins
5.96
g
Lipids
41.33
g
Fiber 0.35 g
Saturates 23.77 g
Monounsaturated fatty acids 12.65 g
Polyunsaturated fatty acids 2.08 g
Cholesterol 397.28 mg
Calcium 89.35 mg
Iron 2.06 mg
Zinc 1.12 mg
Vitamin A 485.72 ug
Vitamin C 5.08 g
Folic acid 37.08 ug
Salt (Sodium) 44.0 mg
Sugars 33.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.