Rating: 5 1 vote cast)
Meal Type:
Total Time:
0 min. Serving Size:
4
1
2
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8
16
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Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 349 % Daily Value** Total Fat 8g
12%
Cholesterol 211mg
70%
Sodium 87mg
4%
Total Carbohydrate 65g
22%
Protein 7g
** Percentage Daily Values are based on a
2000 calorie diet.
Caramel Cup Custard
Date Added: June 11, 2009
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Directions:
1. Preheat the oven to 350 degrees.2. In a nonreactive saucepan, combine 1 cup sugar and lemon juice.3. Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly.4. Remove from the heat and spoon 1 tablespoon of the caramel into 4 (6-ounce) ramekins.5. Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves.6. Pour the egg/cream mixture into each ramekin.7. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups.8. Bake the custards for 1 hour, or until the custards are set.9. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours.10. Loosen the custards and invert onto a small plate.11. Garnish with whipped cream and fresh mint. This recipe yields 4 servings.
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Dietary Notes:
This recipe is very low-sodium with 86.5mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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