Crème brûlée is a nutrient-dense dessert

Even though crème brûlée is rich and decadent, it’s actually pretty easy to make and requires only 4 ingredients: egg yolks, heavy cream, sugar and vanilla. The reason this dessert is considerably more nutrient-dense than most desserts is thanks to the eggs and heavy cream. Because of these ingredients, just one serving of cinnamon crème brûlée has over 80% of your daily vitamin A intake (specifically skin-loving retinol) and half of your daily choline needs. It’s also exceptionally high in phosphorus, selenium, calcium, vitamin E, and B vitamins. Seriously a powerhouse of a dessert.

Kitchen essentials

A small-medium mixing bowl
Ramekins
A baking dish that fits both ramekins. Mine is 11″ x 7″.
A small saucepan (to boil water)
A wire cooling rack
A culinary butane torch (I got mine at Home Depot).

Substitutions

Vanilla paste: can be substituted with equal parts vanilla extract
Sugar: I like to use cane sugar in the custard filling, but I highly recommend using granulated table sugar for the crunchy topping. Granulated table sugar gives the best caramelization.

More desserts I love

Cinnamon Crunch Crème Brûlée

Recipe by Slow Down Company Course: DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

3 egg yolks
1 cup heavy cream (or heavy whipping cream)
2 1/2 tbsp sugar
1/2 tsp vanilla paste
1/4 tsp ground cinnamon
boiling water
For the cinnamon crunch sugar top
4 tsp sugar
1/8 tsp ground cinnamon

Directions

Preheat the oven to 350 F. Place the ramekins into an 11″ x 7″ baking dish. Pour enough water into the baking dish to cover 2/3 the height of the ramekin with water. Now you know how much water you need, transfer the water out of the baking dish and onto the stovetop to boil.
In a medium-sized mixing bowl, whisk the egg yolks. Then whisk in the heavy cream, sugar, vanilla, and cinnamon until fully combined.
Pour the mixture evenly into the ramekins. Pour the boiling water back into the baking dish, being careful not to splash water INTO the ramekins.
Bake for 30 minutes. The sides should be set but the center will be jiggly. Use an oven mitt or a dish towel to safely remove the ramekins from the water and place onto a wire rack.
Allow to cool to room temperature, which can take up to 2 hours. Once cool, cover the ramekins and refrigerate for at least 2 hours and no longer than 3 days.
Once you’re ready to serve, remove the ramekins from the fridge, uncover and blot off any moisture resting on the top of the custard. Combine the sugar and the cinnamon in a small bowl and sprinkle evenly over the ramekins. Hold the kitchen torch a few inches above the custard and slowly caramelize the sugar. It should take a couple minutes to caramelize properly. For best results, serve immediately.

Notes

*Total time does NOT include chill time.

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Nutrition Facts

2 servings per container

Serving Size1 ramekin

Calories564

Amount Per Serving% Daily Value *
Total Fat 48.7g 75%
- Saturated Fat 29.5g 148%
- Trans Fat 1.5g
Cholesterol 372.1mg 125%
Sodium 43.0mg 2%

Amount Per Serving% Daily Value *
Total Carbohydrate 26.4g 9%
- Dietary Fiber 0.0g 0%
- Sugars 25.8g
Protein 6.9g 14%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cinnamon Crunch Crème Brûlée (For 2)