Caramelized Creme Brulee
90 mins (prep 60, cooking 30)
7 ingredients
5 servings
A recipe from the Chef Michael Smith recipe files. Crunchy topping, velvety smooth pudding. Tends to be a bit rich, and sweet. The reason for using the baking torch is that you want the pudding to still be cold when you serve it. The torch only carmelizes, it doesn't heat up the whole pudding as putting it back under the broiler, will.

Categories:  puddings-and-mousses , served-cold , presentation , number-of-servings , <-4-hours , egg , low-in... , low-sodium , eggs~dairy , time-to-make , novelty , dessert ,
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Serving Size (128.21 g)
Servings 5
Amount per Serving
Calories 446.09 Calories from Fat 25.02
% Daily Value *
Total Fat 2.78g 21.36%
Saturated Fat 1.73g 43.18%
Trans Fat 0.0 %
Cholesterol 33.12mg 55.2%
Sodium 307.69mg 64.1%
Total Carbohydrate 88.95g 148.25%
Dietary Fiber 0.0 g 0.0%
Sugars 88.83 g %
Protein 16.47g 164.66%
Vitamin A 84.0IU% Vitamin C 2.74mg%
Calcium 569.69mg% Iron 0.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whipping cream