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Creme Brulee

 
One serving costs about $0.96

$0.96 per serving

7 people like this recipe

7 likes

This recipe is ready in 240 minutes

Ready in 4 hours

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Mediterranean,French,European
spoonacular Score:15%

Spoonacular Score: 15%

 

Creme Brulee might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 8 and costs 95 cents per serving. One serving contains 167 calories, 3g of protein, and 14g of fat. Head to the store and pick up egg, egg yolks, milk, and a few other things to make it today. 7 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 4 hours. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is not so super. Similar recipes include White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Crème de Marrons Chestnut Crème Brûlée.

Ingredients

Servings:
1 large
1 large egg
egg
3
3  egg yolks
egg yolks
4.23 oz
4.23 oz fresh milk
fresh milk
1.41 oz
1.41 oz sugar
sugar
1
1  vanilla bean pod
vanilla bean pod
8.82 oz
8.82 oz whipping cream
whipping cream
1 large egg
1 large
egg
3  egg yolks
3
egg yolks
4.23 oz fresh milk
4.23 oz
fresh milk
1.41 oz sugar
1.41 oz
sugar
1  vanilla bean pod
1
vanilla bean pod
8.82 oz whipping cream
8.82 oz
whipping cream

Equipment

roasting pan
roasting pan
whisk
whisk
blow torch
blow torch
pot
pot
cake form
cake form
ramekin
ramekin
sieve
sieve
bowl
bowl
oven
oven
roasting pan
roasting pan
whisk
whisk
blow torch
blow torch
pot
pot
cake form
cake form
ramekin
ramekin
sieve
sieve
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 150C.
  2. Pour fresh milk and whipping cream into a sauce pot. Slice the vanilla pod and scrape the seeds into the cream. Chop the empty pod into small pieces, and add to the cream too.
  3. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes.
  4. Lightly beat the sugar and eggs together in a large bowl until pale and smooth.
  5. Strain the cream mixture through a fine sieve and bring back to boil. Gradually add the cream to the eggs while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the the cream has been added into the eggs, strain again and pour the mixture into 7-8 ramekins depending on size.
  6. Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
  7. Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3 hours or till next day.
  8. Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelise with a blowtorch.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.96
Ingredient
1 large egg
3 egg yolks
120 grams fresh milk
40 grams sugar
1 vanilla bean pod
250 grams whipping cream
Price
$0.27
$0.72
$0.16
$0.06
$5.09
$1.36
$7.66

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
168k Calories
2g Protein
14g Total Fat
7g Carbs
1% Health Score
Limit These
Calories
168k
8%

Fat
14g
22%

  Saturated Fat
8g
52%

Carbohydrates
7g
2%

  Sugar
5g
6%

Cholesterol
140mg
47%

Sodium
30mg
1%

Get Enough Of These
Protein
2g
6%

Vitamin A
614IU
12%

Selenium
6µg
9%

Vitamin B2
0.12mg
7%

Phosphorus
70mg
7%

Vitamin D
0.9µg
6%

Vitamin B12
0.31µg
5%

Calcium
49mg
5%

Vitamin B5
0.43mg
4%

Vitamin E
0.58mg
4%

Folate
14µg
4%

Zinc
0.36mg
2%

Vitamin B6
0.05mg
2%

Vitamin B1
0.03mg
2%

Iron
0.31mg
2%

Potassium
59mg
2%

Magnesium
4mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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