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Burnt Custard

 Burnt Custard
"The recipe for this smooth-as-silk custard came from a local restaurant years ago," reports Heidi Main of Anchorage, Alaska. With its broiled topping it looks pretty in individual cups.
6 ServingsPrep: 25 min. Bake: 45 min. + chilling


  • 4 egg yolks
  • 1/2 cup plus 6 teaspoons sugar, divided
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups heavy whipping cream


  • In a small bowl, whisk egg yolks and 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. ramekins or custard cups. Place cups in a
  • baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
  • 350° for 40-45 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.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 399 calories, 33 g fat (19 g saturated fat), 250 mg cholesterol, 35 mg sodium,

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Burnt Custard (continued)

Nutritional Facts: 23 g carbohydrate, 0 fiber, 3 g protein.