Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups milk
- ⅓ – ½ cup sugar
- 4 egg yolks
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla
- pinch nutmeg
Directions
Have ready 5 individual serving custard cups.
Place in a shallow baking pan filled with tepid water.
Stir sugar and salt into milk.
Over very low heat, bring milk to the scalding point until it just begins to form a thin skin.
Do not boil milk.
Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.
Remove from heat.
Bake at 350°F degrees until a knife inserted in center comes out nearly clean.
When cool, cover each cup with a thin coating of caramel.
Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.
Category:World Recipes
Category:Custard Recipes
Category:Milk and cream Recipes
Category:Egg yolk Recipes