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Burnt Custard

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
  • Total Time
    Prep: 25 min. Bake: 45 min. + chilling
  • Makes
    6 servings


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


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

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  • superdot
    Sep 30, 2017

    Super delicious.

  • Ricky-Rick
    Jul 22, 2014

    This recipe is essentially for Creme Brûlée and the directions are woefully inaccurate. If followed, what you will get is a complete waste of about 10 dollars worth of ingredients. You need to use 5 egg yolks, not 4, and you need to whisk it for 2-3 minutes, until the mixture is a fluffy smooth pale yellow. The cream should really be cut to 1.5 cups and add 1/2 a cup of whole milk, and about 2.5 teaspoons of vanilla extract. Do not use skim milk or other substitutes for heavy cream. Bring it slowly to a boil over medium heat (you must do this to kill the enzymes in the milk so it will gel) and immediately remove, let it cool for 10 minutes. Go ahead and pour the cream/milk through a strainer, into the sugar/egg mixture, and whisk it one more time until its mixed. Ladel it into shallow dishes, and set in a pan with about 1" of water. Bake it for 30-35 minutes at 320 degrees. Remove the dishes from the water and let cool on the counter for 5-10 minutes, then place in the refrigerator for several hours- it won't gel if you don't. When you are ready to serve, coat the top with the remaining sugar, and just use a propane hand-torch to caramelize the sugar.

  • retoocs
    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.

  • s_pants
    Sep 22, 2010

    So creamy and smooth. Very good!

  • Ann Marie
    Feb 22, 2006

    No comment left