A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert because it needs to chill for at least 8 hours.

Recipe by Oxmoor House January 2004

Gallery

Oxmoor House

Recipe Summary

prep:
20 mins
cook:
55 mins
chill:
8 hrs
total:
9 hrs 15 mins
Yield:
6 servings (serving size: 1 custard)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • Heat 1/2 cup sugar in a small heavy saucepan; cook over medium-high heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Quickly pour hot caramel into 6 (6-ounce) custard cups or ramekins coated with cooking spray. Carefully tilt each cup to coat bottom evenly. Place cups in a 13 x 9-inch baking pan; set aside.

  • Combine remaining sugar, eggs, egg whites, and next 4 ingredients in a large bowl. Pour mixture evenly over caramel into prepared cups. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted near center comes out clean.

  • Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of custard with a sharp knife, and invert onto serving plates, letting melted caramel drizzle over top. Garnish with toasted coconut, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

216 calories; fat 5.3g; saturated fat 2.6g; protein 5.7g; carbohydrates 37g; cholesterol 109mg; iron 0.6mg; sodium 129mg; calories from fat 22%; fiber 0g; calcium 63mg.
Advertisement
Advertisement