Credit: Danny Kim
Recipe Summary test
Tip: Want even faster results? Use six 6-ounce ramekins instead of 1 large baking dish. Bake for 40 to 50 minutes, let cool in the water for 30 minutes, then cool completely on a rack; refrigerate for at least 3 hours before unmolding.
310 calories; fat 20g; saturated fat 12g; cholesterol 135mg; sodium 80mg; protein 5g; carbohydrates 29g; sugars 28g; calcium 92mg.