Homemade Crème Brûlée (updated)

I decided to make another batch of crème brûlée tonight. Each time I make a batch, I hesitate a bit since it’s terrible nutritionally. To make six little cups of crème brûlée, I had to use two cups of heavy whipping cream, six egg yolks, half cup of sugar, and some salt and vanilla extract. I even added some strawberry jam to the bottom of each ramekin to give it some variety but probably adds a bit of sugar and other stuff too. I’m going to try and calculate the nutritional information of my homemade crème brûlée.

Nutritional Item	Heavy Cream	Egg Yolk	Sugar	Salt	Per Serving
Serving Size	2 cups	6 yolks	1/2 cup	1/4 tspn	5 oz
Calories	1,600	323	387	0	385
Total Fat	160 g	27 g	0 g	0 g	31 g
Saturated Fat	112 g	10 g	0 g	0 g	20 g
Trans Fat	0 g	0 g	0 g	0 g	0 g
Cholesterol	640 mg	1,260 mg	0 mg	0 mg	317 mg
Sodium	160 mg	49 mg	0 mg	560 mg	128 mg
Total Carbohydrates	32 g	4 g	100 g	0 g	23 g
Dietary Fiber	0 g	0 g	0 g	0 g	0 g
Total Sugars	0 g	1 g	100 g	0 g	17 g
Protein	0 g	16 g	0 g	0 g	3 g
Vitamin D	o mcg	109 mcg	0 mcg	0 mcg	18 mcg
Calcium	0 mg	131 mg	1 mg	0 mg	22 mg
Iron	0 mg	3 mg	0 mg	0 mg	0.5 mg
Potassium	480 mg	111 mg	0 mg	0 mg	99 mg

Yikes. The fat (from heavy cream) and cholesterol (from egg yolk) numbers are crazy high. I can probably cut one or two egg yolks out and replace some of the heavy cream with regular milk. Definitely shouldn’t be eating this all the time. I wonder what restaurant served crème brûlée looks like nutritionally. Probably just as bad or worse.

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This doesn’t include the thin layer of sugar added later to make the caramelized crust on top of the crème brûlée either.

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Update: 7/24/2020

Here is what the results look like after being half eaten.