Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Citrus | not in our table | 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
- 1 cup heavy cream
- 2 egg yolks
- ½ cup granulated white sugar , divided
- Flavorings, such as vanilla , cardamom , citrus zest
Directions
Preheat oven to 325°F (160°C).
Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.
Whisk together egg yolks and ¼ cup sugar.
Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.
Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.
Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.
Refrigerate a few hours until cool.
Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.
Serve and enjoy!