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Name: Burnt Custard
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 lg Eggs; 2 lg Egg yolks; 1/4 c Plus 7 tablespoons sugar; 1/2 Vanilla bean; split; 2 tb All-purpose flour; 1 3/4 c 1% low-fat milk

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INGREDIENTS

2 lg Eggs
2 lg Egg yolks
1/4 c Plus 7 tablespoons sugar
1/2 Vanilla bean; split
2 tb All-purpose flour
1 3/4 c 1% low-fat milk

Servings

INSTRUCTIONS

1. In a small bowl, combine the eggs, egg yolks and 1/4 cup plus 1 tablespoon of the sugar. Whisk until well blended. 2. Place the flour in a medium nonstick saucepan. Gradually whisk in 1/2 cup of the milk until smooth. Scrape the seeds from the vanilla bean into the saucepan, then add the bean. Whisk in the remaining 1 1/4 cups milk. 3. Cook over medium heat, stirring frequently, for 3 minutes or until very hot. 4. Whisking constantly, pour about 3/4 cup of the milk mixture into the egg mixture to warm it and keep it from curdling when added. Whisking constantly, add the egg mixture to the milk. Continue cooking, stirring constantly, for 2 minutes or until the mixture comes to a boil. 5. Reduce the heat to medium-low and simmer, stirring constantly, for 5 minutes or until the mixture has thickened. Strain through a very fine sieve into a medium bowl. Pour equal portions into 6 shallow (3 ounce) broulee molds. 6. Allow to cool to room temperature, then refrigerate for at least 2 hours or until the custard is very cold. 7. When ready to serve, move the broiler rack as close to the heating element as possible. Preheat the broiler. 8. Place the custards on a baking sheet. When the broiler is very hot, evenly sprinkle 1 tablespoon of the remaining sugar on top of each custard. Place the custards under the broiler for 1 minute or until the sugar melts and turns very brown. Serve immediately. Yield: 6 servings This recipe copyright C 1998 The French Culinary Institutes Salute to Healthy Cooking. NOTES : From The French Culinary Institutes Salute to Healthy Cooking Recipe by: Good Morning America

NOTES

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Burnt Custard

2 lg Eggs
2 lg Egg yolks
1/4 c Plus 7 tablespoons sugar
1/2 Vanilla bean; split
2 tb All-purpose flour
1 3/4 c 1% low-fat milk

1. In a small bowl, combine the eggs, egg yolks and 1/4 cup plus 1  tablespoon of the sugar. Whisk until well blended.    2. Place the flour in a medium nonstick saucepan. Gradually whisk in  1/2 cup of the milk until smooth. Scrape the seeds from the vanilla  bean into the saucepan, then add the bean. Whisk in the remaining 1  1/4 cups milk.    3. Cook over medium heat, stirring frequently, for 3 minutes or until  very hot.    4. Whisking constantly, pour about 3/4 cup of the milk mixture into  the egg mixture to warm it and keep it from curdling when added.  Whisking constantly, add the egg mixture to the milk. Continue  cooking, stirring constantly, for 2 minutes or until the mixture  comes to a boil.    5. Reduce the heat to medium-low and simmer, stirring constantly, for  5 minutes or until the mixture has thickened. Strain through a very  fine sieve into a medium bowl. Pour equal portions into 6 shallow (3  ounce) broulee molds.    6. Allow to cool to room temperature, then refrigerate for at least 2  hours or until the custard is very cold.    7. When ready to serve, move the broiler rack as close to the heating  element as possible. Preheat the broiler.    8. Place the custards on a baking sheet. When the broiler is very hot,  evenly sprinkle 1 tablespoon of the remaining sugar on top of each  custard. Place the custards under the broiler for 1 minute or until  the sugar melts and turns very brown. Serve immediately.    Yield: 6 servings    This recipe copyright C 1998 The French Culinary Institutes Salute to  Healthy Cooking.        NOTES : From The French Culinary Institutes Salute to Healthy Cooking    Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1180g)
Recipe Makes: 1 servings

Calories: 1688
Calories from Fat: 1100 (65%)

Amt Per Serving		% DV

	Total Fat 122.2g	163 %
	Saturated Fat 41.5g	208 %
	Monounsaturated Fat 51g
	Polyunsanturated Fat 18.4g
Cholesterol 5471.5mg		1684 %
Sodium 1227.4mg		42 %
Potassium 1005.2mg		26 %
Total Carbohydrate 36.8g		11 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 36g
Protein 109.1g		156 %
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.

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Calories per serving: 1688

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