Preheat the oven to 350 degrees. Lighlty butter eight 3-ounce ramekins or heatproof custard cups.
Lightly whisk the egg yolks with 1/4 cup sugar in a mixing bowl until frothy.
Heat the cream in a small saucepan until just scalded. Whisk the hot cream into the egg mixture. Add the scrapings from the inside of the vanilla bean.
Pour the custard into the ramekins. Place the ramekins in a roasting pan. At the oven door, add hot water to the bottom of the pan until the water comes halfway up the sides of the ramekins. (This is a water bath which helps keep the custard from curdling, cracking, or breaking.) Bake until the custard starts to set up, about 20 minutes. Remove the ramekins from the water bath. Cover with waxed paper and refrigerate until firm, about 2 hours.
When ready to serve, sprinkle the remaining 1/4 cup sugar over the tops of the custards. To caramelize the tops, use a kitchen propane torch or place the ramekins under a hot broiler, 3 inches from the heat, until the sugar browns.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 842 (78%)|
|Amt Per Serving||% DV|
|Total Fat 93.6g||125 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 3821.9mg||1176 %|
|Sodium 3647.8mg||126 %|
|Potassium 359.4mg||9 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.9g|
|Protein 49.2g||70 %|
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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: 1085
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