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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 6 servings |
||
| Calories 330 | ||
| Calories from Fat 195 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 12.8g | 64% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 194mg | 64% | |
| Sodium 39mg | 1% | |
| Potassium 124mg | 3% | |
| Total Carbohydrate 31.0g | 10% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 27.9g | ||
| Protein 3.5g | 7% | |
Ingredients
- 8 ounces heavy cream
- 8 ounces half-and-half
- 1 tablespoon sugar
- 4 egg yolks
- 2 teaspoons vanilla
- 1/2 cup sugar
- 1/4 cup brown sugar
Directions
1
Combine first three ingredients in a medium saucepan and scald.2
Remove from heat.3
In a separate bowl, whisk four egg yolks with 2 teaspoons vanilla.4
While whisking, ladle some of the hot cream mixture from the saucepan into the eggs.5
Next, whisk the eggs (with the added cream) into the remaining cream mixture in the saucepan.6
To cream mixture in saucepan, stir in 1/2 cup sugar and 1/4 cup brown sugar until dissolved.7
Pour into ramekins.8
Fill about 3/4 full.9
Bake at 325 in water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes or until set.10
Chill.11
Sprinkle tops with sugar and slide under broiler until sugar caramelizes (turns a light golden brown) Serve in ramekins on a plate swirled with raspberry sauce and garnish with fresh raspberries.
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- Course > Desserts
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Rosealicious Chef
On Apr 17, 2009
Awesome! I made this for company a few weeks ago & will be making it again today. SO, SO great!! What I liked about this recipe is that it only calls for 4 egg yolks, while others call for 8 or 9….and although calorie & fat counters go out the window when it comes to French dessert….this recipe has less fat than most others. I prefer it cold, but it’s great hot too. Thanks for posting, Chris Reed.
From: TLu
On Feb 14, 2009
YUMMY! We enjoyed this very much the only change I made was to up the vanilla by half.
From: Sheena #2
On Jan 13, 2006
Mine turned out great! I didn't have any ramekins, so I used the small pie plate tins instead. Hand no problems and wow soooo delicious! Thanks!
From: georgie
On Dec 1, 2005
i didn't have ramekins, so i used glass dessert cups. as a result (i think), the top of the c.b. was firm, but the bottom was milky, unfortunately. the flavor, however, was very good! so, i won't officially rate it until i at least follow the instructions appropriately.
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