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Burnt Custard Recipe
Burnt Custard Recipe photo by Taste of Home

Burnt Custard Recipe

Read Reviews (2)
5 2
Publisher Photo
"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.
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling
MAKES: 6 servings

Ingredients

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

Nutritional Facts

1 serving (1 each) equals 399 calories, 33 g fat (19 g saturated fat), 250 mg cholesterol, 35 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Burnt Custard in Quick Cooking January/February 2001, p56

Nutritional Facts

1 serving (1 each) equals 399 calories, 33 g fat (19 g saturated fat), 250 mg cholesterol, 35 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein.

Reviews for Burnt Custard(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Mar. 5, 2012

Absolutely delicious. I used 1/2 & 1/2 cream instead of whipping cream. We only refrigerated for an hour, then ate half. Can't wait to make it again.

MY REVIEW
Reviewed Sep. 22, 2010

So creamy and smooth. Very good!

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