Salted Caramel Pot de Creme

Nutrition Facts

Serving Size 1 EACH
Calories 532
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 42.6g
66%
Sat. Fat 25.4g
- - -%
Trans Fat 1.2g
Cholesterol 292.6mg
- - -%
Sodium 397.9mg
17%
Tot. Carb. 34.2g
10%
Dietary Fiber 0g
0%
Sugars 30.5g
   Includes 0g Added Sugars
0%
Protein 4.9g
Vitamin D - 1.8mcg - 0%
Calcium - 127.8mg - 13%
Iron - 0.9mg - 12%
Potassium - 145.9mg - 3%
INGREDIENTS: Salted Caramel Pot de Creme (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), BROWN SUGAR (sugar, molasses ), EGG YOLKS (egg yolks contains: eggs), Vanilla Mousse (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), VANILLA MOUSSE MIX (sugar, dextrose, maltodextrin, calcium lactate gluconate, tetrasodium pyrophosphate, dextrin, natural and artificial flavors, sodium phosphate, salt and vanillin. )), Salted Caramel Sauce (CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), BROWN SUGAR (sugar, molasses ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda))
ALLERGENS: Milk, Eggs
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.