Rating: 3 stars
23 Ratings
  • 1 star values: 0
  • 2 star values: 7
  • 3 star values: 10
  • 4 star values: 3
  • 5 star values: 3
  • 23 Ratings

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Anna Williams

Recipe Summary

hands-on:
10 mins
total:
4 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • Whisk together the eggs and sugar. Slowly whisk in the milk, cream, vanilla extract, and 1/4 cup brandy or rum. Pour the custard into an 8-inch baking dish, 8 ramekins, or 8 ovenproof teacups.

  • Place in a roasting pan. Add enough hot water to reach halfway up the sides. Bake for 40 minutes. Cool on a wire rack. Cover and refrigerate for at least 3 hours and up to 48 hours. Serve with whipped cream and a sprinkle of nutmeg.

Nutrition Facts

380 calories; calories from fat 64%; fat 27g; saturated fat 16g; cholesterol 221mg; sodium 91mg; carbohydrates 24g; fiber 0g; sugars 22g; protein 7g.
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