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- Heat 4 Tbsp. of sugar over low heat in a small skillet till it is melted and forms an amber-colored liquid.Pour at once into 5 oz custard c..Turn and tip to coat the bottom and sides with the caramel. Beat remaining sugar with cream,egg yolks and vanilla and pour into custard c..Place c. in small baking pan-pour in boiling water to a 1 inch depth. Bake @ 350 degrees for 35 min or possibly till a knife inserted 1/2 inch from edge,comes out clean.Remove and refrigerateseveral hrs or possibly overnight.To unmold,loosen custard from around edge with small spatula.Cover dish with serving plate,turn upside down,shaking gently to release custard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 2 servings | |
| Calories 245 | |
| Calories from Fat 102 | 42% |
| Total Fat 11.59g | 14% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 24mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 33.96g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.82g | 21% |
| Protein 1.62g | 3% |
