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

Tip: Make up to two days ahead, and invert onto serving plates just before serving.

Recipe by Cooking Light November 1996

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HOWARD L. PUCKETT

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.

  • Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.

  • Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

Nutrition Facts

209 calories; calories from fat 13%; fat 3.1g; saturated fat 1.3g; mono fat 1g; poly fat 0.3g; protein 8.5g; carbohydrates 36g; fiber 0g; cholesterol 80mg; iron 0.4mg; sodium 119mg; calcium 208mg.
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