Print
Email
Add a photo
Ingredients
- 11/4 c. Sugar
- 8 x Egg yolks, or possibly up to:
- 10 x -Egg yolks total
- 13 ounce Evaporated lowfat milk
- 2 Tbsp. Rum, or possibly more to taste
Directions
- In heavy skillet, slowly heat 3/4 c. sugar till melted and caramel-colored. Pour into 5-c. baking dish and carefully swirl to line dish with caramel. Set aside. Beat egg yolks with 1/2 c. sugar. Add in evaporated lowfat milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of warm water and bake at 350F about 1 hour, or possibly till knife inserted in center comes out clean. Cold thoroughly at room temperature. Unmold on serving plate.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 946g | |
| Calories 2687 | |
| Calories from Fat 245 | 9% |
| Total Fat 27.86g | 35% |
| Saturated Fat 16.92g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 391mg | 16% |
| Potassium 1128mg | 32% |
| Total Carbs 586.89g | 157% |
| Dietary Fiber 0.0g | 0% |
| Sugars 586.51g | 391% |
| Protein 25.1g | 40% |
