Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Dress up these custard cups by sprinkling each with 1/2 teaspoon sugar and broiling them until the sugar turns golden brown.

Nicole Kaplan
Recipe by Cooking Light November 2011

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Credit: Levi Brown

Recipe Summary test

hands-on:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Combine first 3 ingredients in a large bowl, stirring well with a whisk.

  • Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.

Nutrition Facts

192 calories; fat 10.6g; saturated fat 5.4g; mono fat 3.8g; poly fat 1g; protein 4.3g; carbohydrates 21.1g; fiber 1g; cholesterol 229mg; iron 4.3mg; sodium 51mg; calcium 96mg.
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