Egg Custard with Cream

Egg Custard with Cream

Prep Time 10 minutes
Cook Time 34 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups 480 ml heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1/2 cup 100 g granulated sugar

Instructions
 

Preheat the Oven:

  • Set the oven to 325°F (165°C).

Heat the Cream:

  • In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.
  • Remove from heat and stir in the vanilla extract.

Prepare the Egg Mixture:

  • In a mixing bowl, whisk together the eggs and granulated sugar until well combined.

Combine Cream and Eggs:

  • Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.

Strain the Mixture:

  • Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Fill the Ramekins:

  • Place four 6-ounce (180 ml) ramekins in a baking dish.
  • Evenly distribute the custard mixture among the ramekins.

Create a Water Bath:

  • Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake:

  • Carefully transfer the baking dish to the preheated oven.
  • Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center.

Cool and Serve:

  • Remove the ramekins from the water bath and let them cool to room temperature.
  • Refrigerate for at least 2 hours before serving

Nutrition

Calories: 350kcalCarbohydrates: 18gProtein: 6gFat: 30g
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