How much sugar is in creme brulee?: A nutritional breakdown

November 6, 2025 •

4 min read

According to various nutritional databases, the sugar content in a single serving of crème brûlée can range significantly, from as low as 13g to over 30g, depending on the recipe and portion size. Unpacking exactly how much sugar is in creme brulee is crucial for anyone monitoring their intake or simply curious about the nutritional profile of this classic dessert.

Quick Summary

This nutritional breakdown explains the varying sugar content found in different versions of crème brûlée, from homemade to commercial. It details the sugar's sources—both the creamy custard and the caramelized topping—and provides practical strategies for creating a lower-sugar version at home.

Key Points

Variable Sugar Content: The amount of sugar in crème brûlée can range significantly, from approximately 13g to over 30g per serving, depending on the recipe and portion size.
Dual Sugar Sources: Sugar comes from both the creamy custard base and the crispy, caramelized topping.
Homemade vs. Commercial: Homemade recipes offer greater control over sugar levels, while commercial products can vary widely in their nutritional makeup.
Lower-Sugar Alternatives: It is possible to reduce sugar by using alternative sweeteners like erythritol, adjusting the amount of sugar in the custard, or using a lighter dairy blend.
Mindful Indulgence: As a high-calorie and high-sugar dessert, crème brûlée is best enjoyed in moderation as part of an otherwise balanced diet.
Different Topping Sugars: Granulated sugar, turbinado sugar, or demerara sugar are suitable for the crispy top, with different caramelization properties.

Crème brûlée is a beloved French dessert, known for its rich, creamy custard and satisfyingly crisp caramelized sugar topping. But as with any indulgence, understanding its nutritional components is important for a balanced diet. The sugar in crème brûlée comes from two primary sources: the base custard and the signature torched top. The total amount can vary widely based on ingredients and portion size.

Breaking down the sugar content

The custard base is the first and most significant source of sugar. Traditional recipes typically call for heavy cream, egg yolks, and a substantial amount of sugar. For example, one recipe from Allrecipes suggests 4 tablespoons of white sugar for a recipe yielding four servings, while Serious Eats uses 1/2 cup (100g) for a recipe yielding six servings. This means the custard itself contains a significant amount of the dessert's total sugar.

The second layer of sugar is the crispy, caramelized crust. This is created by sprinkling a layer of granulated or turbinado sugar over the chilled custard and heating it with a torch or broiler. This adds extra grams of sugar right before serving, with a typical portion receiving about one to two teaspoons. It's the contrast between the smooth, rich custard and the hard, brittle sugar crust that makes the dessert so famous.

Factors that influence sugar levels

Several factors can cause the sugar content of crème brûlée to fluctuate significantly, making a one-size-fits-all number difficult to pin down. When analyzing the nutritional profile, it's helpful to consider these variations:

Recipe differences: Homemade recipes have the most variability. Some chefs may add more sugar for a sweeter custard, while others prefer a more eggy, less sweet flavor profile. This is where personal control is highest.
Portion size: A large restaurant-sized crème brûlée, often served in a wide, shallow dish, will contain more sugar than a smaller, standard ramekin. One source shows a 10-ounce serving with 18g of carbs (of which some is sugar), while others specify smaller servings with different sugar totals.
Commercial vs. homemade: Pre-made, store-bought crème brûlée often has a different ingredient list, potentially including additives and varying sugar amounts. For instance, a commercial version cited by Nutritionix has 13g of sugar, whereas a different one has 16g, highlighting the difference in preparation.
Choice of sugar for topping: Using turbinado or demerara sugar can result in a slightly different flavor and caramelization, but the total sugar added remains a key factor.

Nutritional comparison table


Type of Crème Brûlée	Approximate Serving Size	Total Sugars	Notes
Restaurant Version	1 serving	~25g to 46g	Often higher in sugar and fats due to rich recipes.
Standard Homemade	1 ramekin	~20g to 25g	Based on common recipes, offers more control over ingredients.
Commercial (e.g., pre-packaged)	1 container	~13g to 16g	Varies widely by brand and ingredients.
Lower-Sugar Homemade	1 ramekin	Variable	Can be reduced by substituting some sugar with alternative sweeteners.
Lighter BBC Good Food recipe	1 serving	18.9g	A specific recipe designed to reduce calories and sugars.

Strategies for a lower-sugar brulee

For those who love the dessert but want to reduce their sugar intake, several strategies can be employed. Here is a list of ways to make a lighter version:

Adjust the custard sugar: The simplest approach is to reduce the amount of granulated sugar added to the custard base. You can experiment with using less than the recipe calls for, as the sweetness of the caramelized topping can often compensate.
Substitute with alternative sweeteners: For a very low-sugar or keto version, swap granulated sugar with alternatives. Erythritol and monk fruit blends are popular options, although they may caramelize differently or not at all. A sugar-free topping may be necessary.
Modify the dairy: Using a blend of heavy cream and whole milk can reduce the fat and richness, while using less sugar in the custard. Some recipes even suggest using half-and-half.
Control the topping: Be mindful of the amount of sugar you sprinkle on top. A single teaspoon per ramekin is often sufficient to create a thin, crackling crust. You can also try using turbinado or raw sugar, which has larger crystals and can caramelize beautifully.
Consider honey: For a different flavor profile, some recipes suggest replacing granulated sugar with honey in the custard, though this will add natural sugars and affect the overall taste.

The bigger picture for diet and nutrition

While knowing the exact sugar content of crème brûlée is insightful, it's important to view it within the broader context of your overall diet. As a rich, celebratory dessert, it is not meant for daily consumption. However, understanding its composition empowers you to make informed decisions.

Excessive consumption of added sugars can lead to various health concerns, including weight gain and an increased risk of type 2 diabetes. By opting for a smaller portion, choosing a lighter homemade recipe, or saving it for a special occasion, you can still enjoy this decadent treat without compromising your nutritional goals.

For more information on balancing indulgent desserts with a healthy lifestyle, consider exploring resources from nutritional experts. The American Heart Association, for example, offers helpful guidance on managing sugar intake in your daily diet.

Conclusion

So, how much sugar is in creme brulee? The answer is not a single number but a spectrum, ranging from approximately 13g in some commercial versions to over 30g in larger or richer restaurant portions. Its sugar content is primarily sourced from the heavy cream and sugar in the custard base, topped with a final layer of caramelized sugar. However, by being mindful of ingredients and portion sizes, you have the flexibility to make choices that align with your dietary needs. Enjoying a classic crème brûlée can absolutely be a part of a balanced diet when consumed in moderation and with an understanding of its nutritional value.

Frequently Asked Questions

Crème brûlée recipes typically use granulated sugar for both the custard base and the caramelized topping. For the topping, some chefs also use turbinado or demerara sugar for a different texture and flavor.

To make a lower-sugar version, you can reduce the amount of granulated sugar in the custard, use a sugar substitute like erythritol, or use a lighter dairy blend like milk and cream. You can also be mindful of the portion size of the caramelized topping.

Crème brûlée is considered high in sugar and fat due to its main ingredients: heavy cream, which is high in saturated fat, and sugar, which is used in both the custard and the topping.

Yes, some recipes suggest using honey to replace granulated sugar in the custard base for a floral flavor. However, the taste will differ from a traditional version, and it's not suitable for the caramelized topping.

Some sugar substitutes, like erythritol, can be caramelized with a kitchen torch to create a crunchy topping. Other sweeteners may not brown or harden in the same way as traditional sugar, resulting in a different texture.

Compared to some other desserts, the sugar content can vary. For example, a standard crème caramel is often made with milk instead of cream and generally provides fewer calories and potentially less sugar. The best way to know is to compare specific nutritional information.

For a perfect caramelized topping, plain granulated table sugar is highly recommended. It melts evenly and creates a thin, shatteringly crisp layer when heated with a kitchen torch. Using an even layer of sugar is key to avoid burnt spots.