Tarte Au Sucre Brun

1. Preheat the oven at 180°C.

2. Beat the eggs with the cream.

3. Add 50 g of brown sugar and mix thoroughly.

4. Butter the pie plate and put in the pie crust.

5. Pour the cream and egg mixture into the crust.

6. Put the butter on top (do not melt it!) and add the rest of the sugar.

7. Bake for about 20 - 30 minutes.

8. Leave to cool and decorate with powdered suger to taste.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	908.19 g
Protein	376.37 g
Carbohydrates	32848.49 g
Energy	136133 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.582 g
Water	626.25 g
Aspartic acid	31.437 g
Calcium, Ca	35017 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	503 g
Fiber, total dietary	169.6 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Niacin	143.915 mg
Vitamin A, RAE	214 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	48.953 g
Riboflavin	9.637 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	1.233 g
Glutamic acid	73.998 g
Sodium, Na	10718 mg
Fatty acids, total saturated 16:1 undifferentiated	2.793 g
Total lipid (fat)	908.19 g
Manganese, Mn	48.678 mg
Fructose	366.3 g
Proline	15.296 g
Fatty acids, total saturated 16:0	82.427 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	2.434 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Sucrose	31204.8 g
Choline, total	1052.8 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	32016.97 g
Serine	18.636 g
Fatty acids, total saturated 10:0	1.937 g
Fatty acids, total saturated 18:0	38.949 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	16.429 mg
Selenium, Se	426.7 g
Ash	240.71 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	327.032 g
Pantothenic acid	57.846 mg
Phenylalanine	17.856 g
Copper, Cu	45.084 mg
Betaine	33.3 mg
Thiamin	23.164 mg
Retinol	160 g
Methionine	11.032 g
Iron, Fe	283.51 mg
Carbohydrate, by difference	32848.49 g
Phosphorus, P	15176 mg
Folate, total	2164 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.004 g
Alanine	17.678 g
Cholesterol	372 mg
Valine	18.988 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	373.706 g
Glycine	22.564 g
Glucose (dextrose)	445.87 g
Fatty acids, total saturated 14:0	8.268 g
Zinc, Zn	95.67 mg
Isoleucine	14.601 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	15.385 g
Fatty acids, total polyunsaturated	380.992 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	25.907 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	1746 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	2164 g
Tryptophan	7.229 g
Vitamin C, total ascorbic acid	2.8 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.197 g
Tyrosine	14.039 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	0.3 g
Fatty acids, total saturated	154.875 g
Histidine	9.824 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	331.419 g
Threonine	13.99 g
Folate, food	2164 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.05 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	4738 mg
Lysine	11.35 g
Potassium, K	51805 mg
Cystine	6.824 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0	0	0	0
Butter	120	10260	471.42	864
Cream	100 g	330	6.65	34.68
Brown sugar	150	125400	32369.7	0
Egg	2	143	0.72	9.51
pie crust	1	0	0	0