Directions:
- In a small bowl, whisk the eggs, sugar, vanilla and salt. Gradually stir in milk. Spoon 1 teaspoon caramel topping into each of six ungreased 6-oz. custard cups.
- Place cups in a 13-in. x 9-in. baking dish. Pour egg mixture into each cup (cups will be full). Fill baking dish with 1 in of hot water.
- Bake, uncovered, at 350° for 30-35 minutes or until centers are almost set (mixture will jiggle). Remove custard cups from water to a wire rack; cool for 30 minutes.
- Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.99 Kcal (603 kJ) | ||
| Calories from fat | 41.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 7% | |
|---|---|---|---|
| Cholesterol | 138.49mg | 46% | |
| Sodium | 150.13mg | 6% | |
| Potassium | 222.84mg | 5% | |
| Total Carbs | 17.09g | 6% | |
| Sugars | 16.48g | 66% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 8.03g | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 157.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 93.19 Kcal (390 kJ) | ||
| Calories from fat | 27.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 7% | |
|---|---|---|---|
| Cholesterol | 89.63mg | 46% | |
| Sodium | 97.16mg | 6% | |
| Potassium | 144.22mg | 5% | |
| Total Carbs | 11.06g | 6% | |
| Sugars | 10.66g | 66% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 5.19g | 16% | |
| Iron | 0.5mg | 4% | |
| Calcium | 102.1mg | 16% | |
* 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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