Casino, Casino Délices, Délices
Crème brûlée
2 x 100 g
BARCODE:3222473159086
COMMON NAME:Préparation pour crème brûlée
CATEGORIES:Dairies, Desserts, Dairy Desserts, Creme Brulee
LABELS:French Milk
PACKAGING:Glass, Pot, Cardboard
ORIGIN:France
MANUFACTURING:France
COUNTRIES:France
STORES:Casino
Labels
Nutri-Score
Poor nutritional quality
Poor nutritional qualityNOVA Group
Ultra-processed food and drink products
Ultra-processed food and drink productsGreen-Score
Very low environmental impact
Very low environmental impactHealth
Nutrition
Label
Poor nutritional qualityNutrient levels
Fat in high quantity (22%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (14%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (16%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.12%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 1,190 kJ (286 kcal) |
| FAT | 22 g |
| Saturated fat | 14 g |
| Carbohydrates | 18 g |
| Sugars | 16 g |
| Dietary fiber | 0 g |
| Proteins | 4.1 g |
| Salt | 0.12 g |
| Sodium | 0.05 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1,190 kJ (286 kcal) | 1,190 kJ (286 kcal) | ~ 964.25 kJ (232 kcal) |
| FAT | 22 g | 22 g | ~ 17.03 g |
| Saturated fat | 14 g | 14 g | ~ 10.62 g |
| Cholesterol | ~ 0.15 g | ? | ~ 0.15 g |
| Carbohydrates | 18 g | 18 g | ~ 13.53 g |
| Sugars | 16 g | 16 g | ~ 13.45 g |
| Added sugars | ~ 15.4 g | ? | ~ 15.4 g |
| Sucrose | ~ 11.42 g | ? | ~ 11.42 g |
| Glucose | ~ 0.08 g | ? | ~ 0.08 g |
| Fructose | ~ 0.04 g | ? | ~ 0.04 g |
| Galactose | ~ 0.03 g | ? | ~ 0.03 g |
| Lactose | ~ 1.94 g | ? | ~ 1.94 g |
| Maltose | ~ 0.04 g | ? | ~ 0.04 g |
| Starch | ~ 0.03 g | ? | ~ 0.03 g |
| Polyols | ~ 0 g | ? | ~ 0 g |
| Dietary fiber | 0 g | 0 g | ~ 0.77 g |
| Proteins | 4.1 g | 4.1 g | ~ 4.46 g |
| Salt | 0.12 g | 0.12 g | ~ 0.1 g |
| Sodium | 0.05 g | 0.05 g | ~ 0.04 g |
| Alcohol | ~ 0 % vol | ? | ~ 0 % vol |
| Vitamins | |||
| Vitamin A | ~ 0 g | ? | ~ 0 g |
| Beta-carotene | ~ 0 g | ? | ~ 0 g |
| Vitamin D | ~ 0 g | ? | ~ 0 g |
| Vitamin E | ~ 0 g | ? | ~ 0 g |
| Vitamin C | ~ 0 g | ? | ~ 0 g |
| Vitamin B1 | ~ 0 g | ? | ~ 0 g |
| Vitamin B2 | ~ 0 g | ? | ~ 0 g |
| Vitamin PP | ~ 0 g | ? | ~ 0 g |
| Vitamin B6 | ~ 0 g | ? | ~ 0 g |
| Vitamin B9 | ~ 0 g | ? | ~ 0 g |
| Vitamin B12 | ~ 0 g | ? | ~ 0 g |
| Pantothenic acid | ~ 0 g | ? | ~ 0 g |
| Minerals | |||
| Potassium | ~ 0.1 g | ? | ~ 0.1 g |
| Calcium | ~ 0.07 g | ? | ~ 0.07 g |
| Phosphorus | ~ 0.08 g | ? | ~ 0.08 g |
| Iron | ~ 0 g | ? | ~ 0 g |
| Magnesium | ~ 0.01 g | ? | ~ 0.01 g |
| Zinc | ~ 0 g | ? | ~ 0 g |
| Copper | ~ 0 g | ? | ~ 0 g |
| Manganese | ~ 0 g | ? | ~ 0 g |
| Selenium | ~ 0 g | ? | ~ 0 g |
| Iodine | ~ 0 g | ? | ~ 0 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
| Phylloquinone | ~ 0 g | ? | ~ 0 g |
| Water | ~ 59.95 g | ? | ~ 59.95 g |
Serving size
100 g
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 1,190 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Walking
69 min (~6,939 steps)
Swimming
42 min
Bicycling
32 min
Running
24 min
Ingredients
Ingredients image
Ingredients list
Crème 55% - oeuf 14,6% - sucre - lait écrémé 9,6% - jaune d'oeuf 4,5% - éclats de caramel 4% (sirop de glucose - sucre) - arôme naturel de vanille Bourbon 0,6% .
Crème et lait origine : France
Ingredient information
Cream
55.0%
Egg
14.6%
Sugar
11.4% (estimate)
Skimmed Milk
9.6%
Egg Yolk
4.5%
Eclats De Caramel
4.0%
Glucose Syrup
3% (estimate)
Sugar
1% (estimate)
Bourbon Vanilla Natural Flavouring
0.6%
Cream
0.3% (estimate)
Allergens
EggsMilk
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Yes
No non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Glucose Syrup
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Caramelized custard cream (crème brûlée), refrigerated • Score: 83/100Life-cycle reference
Category: Caramelized custard cream (crème brûlée), refrigerated
PEF environmental score: 0.25
Climate change impact: 2.18 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Caramelized custard cream (crème brûlée), refrigerated. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Caramelized custard cream (crème brûlée), refrigerated. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 56.9 % |
| Processing | 17.3 % |
| Packaging | 13.5 % |
| Transportation | 7.6 % |
| Distribution | 3.8 % |
| Consumption | 1.0 % |
Bonuses and maluses
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a low impact
Malus: -3
Packaging score: +73
Green-Score for this product
Green-Score for this product
Final score: 84/100Final score breakdown
Life cycle analysis score: 83
Sum of bonuses and maluses: +1
Final score: 84/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.1 km in a petrol car.
218 g CO2e per 100g of product.
Reference category: Caramelized custard cream (crème brûlée), refrigerated.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Caramelized custard cream (crème brûlée), refrigerated. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Caramelized custard cream (crème brûlée), refrigerated. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 55.5 % |
| Processing | 10.3 % |
| Packaging | 20.3 % |
| Transportation | 11.9 % |
| Distribution | 1.9 % |
| Consumption | 0.3 % |
Packaging
Packaging impact
Packaging with a low impact
Malus: -3
Packaging score: +73
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Paper or cardboard | |||
| Glass | |||
| Total |
Declared packaging
Glass, Pot, Cardboard
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Manufacturing locations
France
Origins of ingredients
Declared origins: France
Origins bonus: +4
Transportation (Worldwide): 0
Environmental policy adjustment: +4
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 100 % | Medium |
Forest footprint
Forest footprint
Total forest footprint: 0.02 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG | Oeufs standards | 14.60 % | 0.01 |
| EGG Yolk | Oeufs standards | 4.50 % | 0.00 |
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on November 28, 2015 at 4:05:41 PM UTC by openfoodfacts-contributors .
Last edit on March 17, 2026 at 10:46:22 PM UTC by new-nutrition-bot .
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