Creme Brulee variety

Nutrition Facts

Serving Size 1 EACH
Calories 591
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 52.6g
81%
Sat. Fat 30.5g
- - -%
Trans Fat 1.3g
Cholesterol 442.4mg
- - -%
Sodium 222.6mg
10%
Tot. Carb. 24.3g
7%
Dietary Fiber 0.7g
2%
Sugars 20.1g
   Includes 0g Added Sugars
0%
Protein 7.1g
Vitamin D - 2.7mcg - 0%
Calcium - 118.3mg - 12%
Iron - 1.5mg - 18%
Potassium - 164.2mg - 3%
INGREDIENTS: Raspberry Creme Brulee (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), RASPBERRIES (raspberries.), EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)), Chocolate Creme Brulee (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar), CHOCOLATE CHIPS (semi sweet chocolate (sugar, chocolate, cocoa butter, milk fat, lecithin (soy) natural flavor, milk).), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)), Creme Brulee (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda))
ALLERGENS: Milk, Eggs, Soybeans
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.