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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325. | 2. Combine water and 3/4 cups sugar in medium saucepan. Carmelize sugar over medium heat until color is a deep amber. Pour carmelized sugar into individual ramekins (4-6) in even portions. | 3. Separate 5 of the eggs, reserve yolks, discard whites. | 4. In a large bowl, whisk together yolks, remaining eggs, and 1 cup sugar. | 5. Combine milk and cream in saucepan, scald. (Heat until just before boiling, a light skin should form on the top). | 6. Slowly whisk hot milk mixture into the egg mixture. (This must be done in small portions or you end up with scrambled eggs!). | 7. Stir in vanilla. Pour evenly into ramekins. | 8. Put ramekins into a 9x13 pan and fill pan with a water 1/3 of the way up the side of the ramekins. | 9. Bake for 1 hour. | 10. Let cool on a rack. When cool, run a butter knife around the edges to loosen. Invert onto dessert plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 3/4	3/4		1410.465	352.793	0.0	0.0
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
egg	10			715.0	3.6	62.8	47.55
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
water	1/4	cup		0.0	0.0	0.0	0.0

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