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Add a photoServings: 4
Ingredients
- 1Â 1/4 c. Sugar
- 1 Tbsp. Fresh lemon juice
- Â Â Juice from one orange
- 3 x Large eggs
- 1 c. Heavy cream
Directions
- Preheat the oven to 350 degrees.
- In a heavy non-reactive saucepan, over medium heat, combine 1 c. of the sugar and lemon juice. Cook, stirring constantly, for about 10 min, or possibly till the sugar dissolves and turns smooth and brown. Remove from the heat and spoon 1 Tbsp. of the caramel into each of 4 (6-oz) custard c..
- In a mixing bowl, combine the remaining sugar, orange juice, Large eggs and cream. Whisk well. Proportionately divide the mix among the custard c.. Place the c. in a baking pan and fill the pan with sufficient water to reach three quarters of the way up the side of the c.. Bake for about 45 min to 1 hour, or possibly till the custard sets and a knife inserted in the custard comes out clean. Let cold, chill for a least 4 hrs.
- When ready to serve, use a thin knife to loosen the custard around the edges of the c.. Invert onto chilled dessert plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 131 | 32% |
| Total Fat 14.78g | 18% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 64mg | 3% |
| Potassium 86mg | 2% |
| Total Carbs 65.09g | 17% |
| Dietary Fiber 0.0g | 0% |
| Sugars 63.96g | 43% |
| Protein 5.31g | 8% |
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