Desserts

Crème Brûlée

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206g

2 portions

10 mins or less

Cooking methods

Oven

Description

A rich custard base waits beneath a crunchy caramel topping in this French dessert. And the glass ramekins are reusable!

PLU 647

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Ingredients

Ingredients

Cream (Milk, Cream), Frozen Yolk Mix (Egg Yolk, Sugar), Sugar, Flavour, Tapioca Starch, Carrageenan. Topping: Caramel Flakes (Sugar, Glucose Syrup).

Allergens

Egg, Milk

We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

Nutritional information

Nutrition Facts
Per 1 ramekin (103 g)

Calories 240

% Daily Value*
Fat 15 g 20%
Saturated 8 g
+ Trans 0.1 g
41%
Carbohydrate 21 g
Fibre 0 g 0%
Sugars 19 g 19%
Protein 5 g
Cholesterol 240 mg 80%
Sodium 15 mg 1%
Potassium 50 mg 1%
Calcium 50 mg 4%
Iron 1 mg 6%
* 5% or less is a little, 15% or more is a lot

We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

Cooking Instructions

OVEN: (for best results)

  1. Place oven rack in highest position and preheat to Broil (500°F/260°C).
  2. Put ramekin on baking sheet and place on oven rack.
  3. Broil 20 to 30 seconds only.
  4. Sugar crystals should not be completely melted.
  5. Let stand 2 minutes before serving.

CAUTION:

Ramekin will be hot.

TORCH:

  1. Hold tip of flame 3/4" to 1" (2 to 3 cm) above sugar crystals.
  2. Move flame over surface to caramelize sugar crystals until dark golden brown.
  3. Let stand 2 minutes before serving.

NOTE:

  1. Do not refreeze thawed product. 
  2. Do not keep thawed product beyond 3 days in refrigerator.

THAW BEFORE SERVING.

  1. Defrost in refrigerator 8 to 12 hours or overnight.
  2. Remove all packaging, including foil seal. Sprinkle contents of sugar packet evenly over surface.

We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

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