Try this Baked Custard with Ginger recipe, or contribute your own.
Suggest a better descriptionMix brown sugar with ginger and divide evenly onto bottoms of 6 buttered individual custard cups or ramekins. In medium mixing bowl, blend eggs with milk, sugar, vanilla and seasonings. Pour evenly into prepared custard cups. Place cups in a large pan, then fill with hot water to come halfway up sides of cups (a hot water bath or bain-marie). Bake at 350 F. oven for 35 to 40 minutes, or until knife inserted near edge comes out clean. Remove cups from bain-marie. Run knife around edges to loosen. Place serving plate over top of cup and carefully invert custard onto plate. Serve warm or cover, chill and serve cold. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 59. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 278 | ||
Calories from Fat: 116 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 530.8mg | 163 % | |
Sodium 189.4mg | 7 % | |
Potassium 227.1mg | 6 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 24.1g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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