Calories in Creme Brulee: Nutritional facts for Creme Brulee Types

One hundred grams (3.5oz) of classic vanilla creme brulee contains 310 calories.

One kilogram (1,000g or 35.3oz) of classic vanilla creme brulee contains 3,100 calories.

One cup of classic vanilla creme brulee, weighing 245g (8.6oz), contains 760 calories.

Four ounces (113g) of classic vanilla creme brulee contains 350 calories.

A single ramekin of creme brulee provides 404 calories. One order of the creme brulee at Ruth's Chris Steak House provides 620 calories. A standard serving of creme brulee with fresh berries at McCormick & Schmick's contains 470 calories. One serving of the Tahitian Vanilla Creme Brulee at Fleming's Prime Steakhouse & Wine Bar provides 750 calories. A serving of creme brulee pudding at The Cheesecake Factory contains 240 calories.

Creme brulee provides some health benefits like supporting bone health and aiding in neurological function due to its high concentration of calcium and choline. This dessert, frequently called burnt cream, trinity cream, or crema catalana, is a rich custard made from egg yolks and heavy cream. A list of the health benefits of creme brulee are shown below.

• Provides Essential Calcium: The heavy cream base delivers 100mg of Calcium per 100g (3.5oz) serving, which is 8% of the Daily Value (DV). A study by Poudel A, et al. (2022), "Dairy Product Consumption and Bone Mineral Density: A Systematic Review and Meta-Analysis," confirms the positive link between dairy intake and skeletal strength.
• Rich in Choline: Egg yolks used in the custard provide choline, a nutrient vital for brain development and liver function.
• Supplies High-Quality Protein: With 3.1g of protein per 100g (3.5oz), it offers essential amino acids required for muscle maintenance and tissue repair.
• Contains Vitamin A: A standard serving provides 150mcg of Vitamin A (17% DV), which supports a healthy immune system and vision.
• Delivers Vitamin B12: The combination of eggs and dairy provides 0.2mcg of B12, supporting red blood cell formation and nervous system health.
• Source of Selenium: It contains trace amounts of selenium, an antioxidant that supports thyroid function.
• High Satiety Index: The lipid content slows digestion, which can prevent the immediate return of hunger after consumption.
• Energy Provision: It provides 310 calories per 100g (3.5oz), offering an immediate fuel source for the body.

Creme brulee has been known to cause some unwanted effects like insulin resistance and elevated cholesterol levels due to its high refined sugar and saturated fat content. A list of the downsides of creme brulee are shown below.

• High Saturated Fat Content: A 245g (8.6oz) serving contains 34g of saturated fat, which can contribute to heart disease risks. A study by Sacks FM, et al. (2017), "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association," highlights the risks of excessive saturated fat intake.
• Promotes Weight Gain: With 750 calories per large serving, regular intake leads to a caloric surplus and increased body fat.
• Triggers Blood Sugar Spikes: The 46g of sugar in a standard order causes a rapid increase in glucose levels, stressing the pancreas and insulin response.
• Allergen Potential: The heavy reliance on eggs and bovine milk makes it a high-risk food for individuals with dairy or egg allergies.

No, creme brulee is not healthy because it is classified as a high-calorie, high-sugar dessert that provides 750 calories per large serving. While it contains some vitamins and minerals, the energy density of 310 calories per 100g (3.5oz) and the presence of 46g of refined sugar outweigh the minor nutritional benefits. Individuals seeking a creme brulee healthy alternative should consider portion-controlled sizes of 50g (1.7oz) to limit total sugar intake to 10g.

No, creme brulees are not good for you as a regular dietary staple, but they can be consumed in moderation as a special treat. Most health guidelines suggest limiting consumption to a small 100g (3.5oz) portion no more than once every two weeks. The major benefits include the intake of Vitamin A and Calcium, but these nutrients are better sourced from lower-calorie whole foods. Excessive consumption leads to an estimated 58g of fat per serving, which can impair cardiovascular health over time.

Creme brulee contains 310 calories per 100g (3.5oz), providing 20.2g of carbohydrates, 24.7g of fat, and 3.1g of protein. In contrast, creme fraiche contains 300 calories per 100g (3.5oz), featuring 30g of fat, 2g of carbohydrates, and 2g of protein. While creme fraiche contains a higher concentration of fat, creme brulee is higher in total calories per serving because of its 20.2g of sugar. Creme fraiche is lower in calories than creme brulee because it lacks the added refined sugar and egg yolk density required for a custard base.

The calories in creme brulee change based on the lipid percentage of the cream used and the thickness of the caramelized sugar crust. A standard vanilla version provides 750 calories per 245g (8.6oz) serving, but substituting heavy cream with whole milk reduces the total to 550 calories. The energy content increases to 820 calories when chocolate or cocoa butter is added to the mixture. Pumpkin-based varieties reduce the density to 730 calories because the fiber in the puree displaces a portion of the high-fat heavy cream. A larger 10g sugar crust adds 40 calories compared to a thinner 5g topping.

The origin of creme brulee is a subject of historical debate, with France, England, and Spain all claiming the creation of the rich custard. The first documented recipe for "crème brûlée" appeared in the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by François Massialot, who served as a chef at the Palace of Versailles. However, the English version, known as "burnt cream" or "Trinity cream," has been linked to Trinity College, Cambridge, since 1879, where it was traditionally served with the college arms branded into the sugar crust.

During the Middle Ages, custards were common across Europe, but the innovation of the brittle, torched sugar topping provided the unique textural contrast that defines the modern dish. In Spain, a similar dessert called Crema Catalana has been recorded since the 14th century, though it is traditionally thickened with cornstarch and flavored with cinnamon and lemon zest rather than the heavy cream and vanilla used in French varieties. The dessert saw a massive resurgence in American fine dining during the 1980s, largely credited to its inclusion on the menu at Le Cirque in New York City. Today, the dish remains a global standard for dessert craftsmanship, representing a balance of simple dairy ingredients and precise heat application.