Preheat oven to 325
Arrange six 3/4-cup ramekins in 13x9x2 - inch metal baking pan. Combine cream,sugar, and espresso powder in heavy saucepan bring to simmer over medium heat, stirring until sugar dissolves.
Remove from heat. Whisk yolks, cinnamon, and nutmeg in medium bowl.
Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set, about 30 minutes. chill until cold, at least 3 hours, can be made 1day ahead, cover keep refrigerated.)
Preheat broiler: arrange custards on bake sheet. Press 1/2 tablspoon brown sugar through a strainer onto each custard.
Broil custards until sugar bubbles and Carmelites about 2 minutes. Chilling custards until topping hardens at least 1 hour and up to 4 hours.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 879 (72%)|
|Amt Per Serving||% DV|
|Total Fat 97.7g||130 %|
|Saturated Fat 37.1g||185 %|
|Monounsaturated Fat 42g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 4223mg||1299 %|
|Sodium 170.9mg||6 %|
|Potassium 389mg||10 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.9g|
|Protein 54.4g||78 %|
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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: 1216
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