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Credit: Michele Michael

Recipe Summary test

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and brandy or rum. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups. Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Serve with whipped cream and a sprinkle of nutmeg.

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Nutrition Facts

380 calories; calories from fat 64%; fat 27g; saturated fat 16g; cholesterol 221mg; sodium 91mg; carbohydrates 24g; sugars 22g; protein 7g.
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