Directions:
- Combine 1 cup sugar and 1/2 cup water in a heavy saucepan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to incorporate mixture. Pour evenly into 8 (4-ounce) custard cups.
- Whisk together eggs, egg yolks, and remaining 1/2 cup sugar until blended. Gradually add warm milk, whisking constantly; stir in vanilla. Pour mixture into prepared custard cups. Cover each with aluminum foil; place in a jellyroll pan. Add hot water to pan to a depth of 1/4 to 1/2 inch.
- Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove custard cups from water; uncover. Cool in cups on wire rack. Cover and chill 3 hours.
- Run a knife around edge of custard to loosen; invert each onto a dessert plate.
- Note: Custard can also be made in a 9-inch cakepan. Caramelize sugar in cakepan instead of saucepan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.78 Kcal (673 kJ) | ||
| Calories from fat | 26.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 5% | |
|---|---|---|---|
| Cholesterol | 112.2mg | 37% | |
| Sodium | 75.29mg | 3% | |
| Potassium | 163.35mg | 3% | |
| Total Carbs | 26.84g | 9% | |
| Sugars | 26.09g | 104% | |
| Protein | 6.16g | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 110.69 Kcal (463 kJ) | ||
| Calories from fat | 18.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 5% | |
|---|---|---|---|
| Cholesterol | 77.25mg | 37% | |
| Sodium | 51.84mg | 3% | |
| Potassium | 112.46mg | 3% | |
| Total Carbs | 18.48g | 9% | |
| Sugars | 17.96g | 104% | |
| Protein | 4.24g | 12% | |
| Iron | 0.4mg | 3% | |
| Calcium | 77.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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