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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees and place rack in center of oven. | 2. Arrange 6 custard cups in a large baking pan. | 3. In a large pot over medium-high heat, or in the microwave, warm half-and-half and heavy cream with honey to about 115 degrees. | 4. Transfer to large bowl. | 5. Gently whisk in egg yolks and vanills, just until combined, but not frothy. | 6. Strain mixture through a wire mesh before pouring into custart cups. | 7. Set cups in baking pan and fill pan with 1 inch of hot water. | 8. Cover pan with an inverted cookie sheet and bake 35 to 40 minutes. Until a knife inserted in center of a custard comes out clean. (Avoid over baking as custard will be tough). | 9. Remove from water bath and chill thoroughly. | 10. Cover tightly when completely cooled. | 11. Preheat broiler. Sprikle each custart with a thin coat (about 1 1/2 teaspoons) of sugar white or brown) and pat smooth. | 12. Set cups on cookie sheet and place under broiler until sugar is melted or beginning to brown. | 13. Serve immediately. | 14. Note: The custards may be prepared through Step 10 and kept tightly wrapped in refrigerator for up to one week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
half	2	cups		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
honey	1/4	cup		-	-	-	-
egg yolk	7			383.18	4.2721	18.8734	31.5826
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	1/2	cup	used	159.9	30.004	5.005	2.496

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