Creme Brulee with Summer Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 452 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 125 grams Blackberry
- 1 small Apple
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 5 egg yolks
- 50 grams sugar
- 2 Tbsps brown sugar (to sprinkle)
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the blackberries and pat dry. Peel the apple, remove core and cut into small cubes. Mix with the berries and add to 4 oven-proof serving ramekins.
Cut vanilla bean in half lengthwise and bring to a boil with the milk with the cream in a pot. Beat egg yolks with the sugar until creamy but not foamy. Gradually whisk in the hot vanilla milk. Pour through a sieve over the fruit in the ramekins.
Place the ramekins in a roasting pan or baking dish, and pour in as much hot water as needed to immerse the molds 2/3 in the water. Bake about 1 hour (possibly 10-15 minutes longer).
Then take out of oven, let cool and chill in the refrigerator.
Before serving, sprinkle the surface with brown sugar and slide under the hot oven broiler until the surface slightly caramelized (or brown with a torch).
