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Ingredients
Directions
- Scald lowfat milk with the salt. In bowl, beat large eggs with 6 tbsp of sugar and vanilla till light and foamy. Add in scalded lowfat milk to egg mix, stirring constantly. Set aside.In a small iron frying pan, place the 6 tbsp of sugar. Place frying pan over low heat and cook till a foamy golden brown caramel is obtained (be extremely careful not to burn the sugar). Immediately pour into a 1 1/2 qt casserole and quickly coat the bottom of the casserole by rotating and tilting it till it is completely coated. Allow to set. This will only take a couple seconds.
- Strain egg mix into casserole. Place in shallow pan with hot water. Set oven at 275 degrees and place pan in center of oven. Cook for approximately 1 hour, or possibly till custard is set. When the custard achieves a delicate golden brown yellow crust, it is an indication which it is ready to come out of the oven. Don't allow water to boil. Cool, cover and chill. Serve chilled. Yield: 6 servings.
- To serve: First remove from casserole by running a knife around edge, shake lightly, and invert into a shallow serving platter. The caramel will drip gracefully down the sides of the custard to create a delicious sauce. For individual custards, divide the caramel quickly among 6 custard cups; allow to set, then pour strained egg mix into each cup and cook as directed above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 2 servings | |
| Calories 417 | |
| Calories from Fat 153 | 37% |
| Total Fat 17.06g | 21% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 638mg | 213% |
| Sodium 605mg | 25% |
| Potassium 568mg | 16% |
| Total Carbs 38.77g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 39.27g | 26% |
| Protein 26.82g | 43% |
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