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Nutrition Facts
Serving Size 324 g
(Approx. 4 Servings)
Amount Per Serving
Calories 600 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 290 mg 97%
Sodium 170 mg 7%
Total Carbohydrate 80 g 27%
Dietary Fiber 0 g 0%
Sugars 65 g
Protein 13 g
Vitamin A 20% Iron 8%
Vitamin C 2% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

No Bake Creme Brulée

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

8 eggs, egg yolks only
4 Tbsp cornstarch
3 cup(s) half and half
3 Tbsp pure vanilla extract
1 1/4 cup(s) sugar
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In a medium bowl, whisk egg yolks.
Add cornstarch to egg yolks and whisk well. Set aside for later use.
Pour in a 4-quart stock pot over medium heat, the half and half, vanilla extract and sugar. Bring to a simmer and cook 5 minutes.
Carefully pour half and half mixture into egg yolk and constantly whisk egg yolk mixture.
Return egg yolk mixture to pot over medium heat. Whisk mixture until thick, about 5 minutes.
Ladle bruleé mix into 4, four ounce ramekins. Chill 2 to 3 hours.
Sprinkle sugar on chilled bruleé and caramelize with a torch or broiler and garnish with raspberries.


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