Total TimePrep: 15 min. Bake: 25 min.
- 2/3 cup sugar, divided
- 2 large Nellie’s Free Range Eggs
- 2 large egg whites
- 1-1/2 cups 2% milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons water
- In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate.
- Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers.
Nutrition Facts1 each: 183 calories, 3g fat (2g saturated fat), 91mg cholesterol, 150mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Jan 11, 2014
This was a hit with my husband. We are on a healthy diet and this fit the bill.
Nov 15, 2008
I have been baking this for the recommended time and it is still not done. Does it need to be cooked on the stove first, like other creme brulee recipes?
Oct 6, 2008
We usually cook the caramel in the same pan that we pour, later on, the cream in. Then we follow the same procedure of putting the tray in the oven. this will make the unique taste of the caramel blend in with the cream. Try it, you won't regret it.
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