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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 349
% Daily Value**
Total Fat 8g
12%
Saturated Fat 4g
5%
Unsaturated Fat 1g
Cholesterol 211mg
70%
Sodium 87mg
4%
Total Carbohydrate 65g
22%
Dietary Fiber 0g
0%
Sugars 64g
Protein 7g
Vitamin A  7%Vitamin C  2%
Calcium  4%Iron  4%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Cup Custard

Date Added: June 11, 2009

Ingredients:

1 1/4 Cups Sugar Brown Water
1 Tablespoon Fresh Lemon Juice or to taste
3 Eggs in shell (up to 8)
1 Cup Heavy Cream plus
3/4 Teaspoon Extract Of Vanilla (up to 2)
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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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