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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups. | 2. Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F. | 3. Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract. | 4. Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups. | 5. Bake for 1 hour until a knife inserted in the centre comes out clean. | 6. Remove ramekins from Baking pan & cool on wire rack; refrigerate. | 7. To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup	granulated divided	319.8	60.008	10.01	4.992
egg	5			357.5	1.8	31.4	23.775
salt	1/4	teaspoon		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
vanilla extract	1 1/2	1/2		18.144000000000002	0.797	0.0038	0.0038

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.