Burnt Custard Recipe
Ingredients
| Heavy cream | 2 Cup (32 tbs) | |
| Egg yolks | 4 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 3 Teaspoon | |
| Sugar | 6 Teaspoon |
Nutrition Facts
Serving size
Calories 399 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 19.4 g96.9%
Trans Fat 0 g
Cholesterol 233 mg77.7%
Sodium 35.4 mg1.5%
Total Carbohydrates 25 g8.2%
Dietary Fiber 0 g
Sugars 22.1 g
Protein 3 g6.5%
Vitamin A 26.4% Vitamin C 0.8%
Calcium 6.5% Iron 1.7%
*Based on a 2000 Calorie diet
Directions
Beat the egg yolks and the 1/2 cup sugar in a mixing bowl until thick and lemon-colored.
Beat in the hot cream gradually.
Beat in the vanilla.
Pour the cream mixture evenly into six ungreased 6-ounce custard cups.
Place the cups in a 9x13 baking pan.
Fill the pan with boiling water to a depth of 1 inch.
Bake at 350 degrees for 45 minutes or until custard center is almost set.
Remove cups from pan to a wire rack to cool for 15 minutes.
Place in the refrigerator, covered, for at least 2 hours or until chilled.
Sprinkle with the 6 teaspoons sugar.
Broil 4 to 6 inches from the heat source for 2 minutes or until golden brown.
Serve immediately.
Chef
