See List of Recipes
|
Printable Version
Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Pint Whipping Cream
4.0 of Egg Yolks
0.5 Cups of Granulated Sugar
1.0 Tablespoons of Vanilla
Instructions
Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edges of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz) custard cups. Place custard cups in baking pan that has about a 1/2 inch of water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle the top of each custard with about 2 teaspoons granulated sugar. Place on the top rack of the oven under the broiler; leave until sugar is medium brown. Chill before serving.