Burnt Custard

Total Time

Prep: 25 min. Bake: 45 min. + chilling


6 servings

Updated: Oct. 01, 2022
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


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


  1. 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.
  2. 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.
  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. 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.