Mulberry Cup Custard With Graham Cracker Crust Recipe

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Servings: 4

Ingredients

Cost per serving $2.56 view details

Directions

  1. Preheat the oven to 300 degrees and set a rack in the middle.
  2. In a small mixing bowl, combine the graham cracker crumbs, 1/2 c. of the sugar, and the melted butter. Divide the mix among 4 (1-c.) custard c. and press down to create a crust on the bottom.
  3. In a small saucepan over medium heat, combine the cream and 1 Tbsp. of the remaining Tbsp. of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining Tbsp. of sugar, vanilla, and rum. Whisk lightly, just to combine.
  4. Whisking lightly, gradually drizzle the scalded cream mix into the egg mix to hot it without scrambling the Large eggs. Strain the mix and pour into custard c.. Place 6 Mulberries in each c., dunking them so they are coated with custard.
  5. Arrange the c. in a roasting pan and pour in warm water halfway up the sides. Cover the pan with foil and bake for 30 to 40 min, or possibly till the custards are set. Cold in the pan, then chill, covered, up to 2 days ahead.
  6. If desired, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 min, watching which they do not burn. Serve immediately after glazing.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 4 servings
Calories 716  
Calories from Fat 436 61%
Total Fat 49.33g 62%
Saturated Fat 26.3g 105%
Trans Fat 0.0g  
Cholesterol 435mg 145%
Sodium 428mg 18%
Potassium 213mg 6%
Total Carbs 56.28g 15%
Dietary Fiber 2.2g 7%
Sugars 22.2g 15%
Protein 9.76g 16%
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