Sized just right for a twosome, these elegant nut-crusted custards make a simple but scrumptious finale for any meal. “Best of all,” shares Anna Erickson from Terrebonne, Oregon, “they whip up in a ‘heartbeat’ for busy weeknight celebrations.”
Total TimePrep: 10 min. Bake: 25 min. + chilling
- 2 large egg yolks
- 1 large egg
- 3/4 cup half-and-half cream
- 4-1/2 teaspoons sugar
- 1/2 teaspoon rum extract
- 1/8 teaspoon salt
- 1/4 cup finely chopped macadamia nuts, walnuts or pecans
- In a small bowl, beat egg yolks, egg, cream, sugar, extract and salt until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nuts.
- Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Remove from pan to a wire rack; cool for 15 minutes. Refrigerate until chilled.
Nutrition Facts1 each: 368 calories, 28g fat (10g saturated fat), 364mg cholesterol, 272mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 10g protein.
Originally published as Nut Crusted Custards in Country Woman January/February 2006
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