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Cook Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:4 hrs 25 minsTotal Time:4 hrs 45 minsServings:8Yield:8 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:4 hrs 25 mins
Additional Time:
4 hrs 25 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8large egg yolks, at room temperature⅔cupsugar½teaspoonvanilla extractPinch of salt2vanilla beans3 ½cupsreduced-fat milk
Cook Mode(Keep screen awake)
Ingredients
8large egg yolks, at room temperature
⅔cupsugar
½teaspoonvanilla extract
Pinch of salt
2vanilla beans
3 ½cupsreduced-fat milk
DirectionsPreheat oven to 325 degrees F. Put a full kettle of water on to boil.Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that’s at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.TipsMake Ahead Tip: Refrigerate for up to 3 days.Equipment: Eight 6-ounce ovenproof baking dishes or ramekinsOriginally appeared: EatingWell Magazine, March/April 2016
Directions
Preheat oven to 325 degrees F. Put a full kettle of water on to boil.Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that’s at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.TipsMake Ahead Tip: Refrigerate for up to 3 days.Equipment: Eight 6-ounce ovenproof baking dishes or ramekins
Preheat oven to 325 degrees F. Put a full kettle of water on to boil.
Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.
Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).
Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that’s at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.
Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.
Tips
Make Ahead Tip: Refrigerate for up to 3 days.
Equipment: Eight 6-ounce ovenproof baking dishes or ramekins
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)174Calories7gFat23gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
