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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside. | 2. Preheat oven to 300*F. | 3. Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point. | 4. Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy. | 5. Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla. | 6. Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes. | 7. Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate util they are chiled, about 2 hours. | 8. To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
blueberry	1		rinsed drained	84.36	21.4452	1.0952	0.4884
half	3	cups		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
egg yolk	2			109.48	1.2206	5.3924	9.0236
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
confectioner ' sugar				-	-	-	-

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