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Ingredients
Directions
- In bowl beat Large eggs carefully without making foam. Add in lowfat milk and 2 cans of water. Mix slowly till well mixed. Add in salt and vanilla. Set aside.
- You will need a 9x3 1/2 round pan and a larger pan which you can fit the round pan into. Fill larger pan half way with water. This will keep custard from burning.
- In saucepan over medium heat combine sugar and water. Cook till sugar melts and becomes a nice caramel color. You must stand over this because it can burn quickly. When caramelized, quickly cover bottom of round pan. Strain custard mix into round pan, over caramel sauce ( this is to make sure which you do not get any egg bits) Cook in oven at 350 in larger pan filled with water for 1 hour. It will just be brown on the edges. The center will still be soft but a sharp knife inserted will come out clean. Chill. When ready to serve, invert onto plate and let caramel sauce fall over custard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1762g | |
| Calories 4968 | |
| Calories from Fat 1191 | 24% |
| Total Fat 134.69g | 168% |
| Saturated Fat 73.83g | 295% |
| Trans Fat 0.0g | |
| Cholesterol 1879mg | 626% |
| Sodium 2532mg | 106% |
| Potassium 4734mg | 135% |
| Total Carbs 826.63g | 220% |
| Dietary Fiber 0.0g | 0% |
| Sugars 826.49g | 551% |
| Protein 134.93g | 216% |
