BURNT CUSTARD

Burnt Custard image

The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. -Heidi Main, Anchorage, Alaska

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

4 large egg yolks
1/2 cup plus 6 teaspoons sugar, divided
2 cups heavy whipping cream
3 teaspoons vanilla extract
Fresh raspberries, optional

Steps:

In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,

Nutrition Facts : Calories 399 calories, Fat 33g fat (19g saturated fat), Cholesterol 250mg cholesterol, Sodium 35mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.