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Ingredients

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Directions

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  • In a heavy large skillet, heat 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

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  • Remove skillet from heat and immediately divide the caramelized sugar among six 6-ounce ramekins, or soufflé or custard dishes. Working quickly, rotate ramekins so sugar coats the bottom as evenly as possible. Cool the caramelized sugar.

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For custard:
  • In a medium saucepan, heat whipping cream, whole milk and 1/3 cup sugar over medium-low heat, stirring occasionally, for 15 minutes or until tiny bubbles just form around the edge.

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  • Meanwhile, in a large bowl, whisk eggs and egg yolks until mixed. Slowly whisk the hot whipping cream mixture into the egg mixture. Stir in bourbon, brandy, rum and nutmeg.

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  • Place the prepared ramekins in a shallow roasting pan. Pour egg mixture into the ramekins. Pour hot tap water into the roasting pan around the ramekins to a depth of about 1/2 inch.

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  • Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool 1 hour. Cover and chill for 2 to 24 hours.

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Instructions Checklist
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  • To serve, unmold the custards by loosening the edges with a knife. Slip the end of knife down the sides of ramekin to let in air. Carefully invert a dessert plate over a ramekin; turn dishes over together to release custard. Spoon any of the caramelized sugar that remains in ramekin on top. Makes 6 servings.

Nutrition Facts

499 calories; total fat 36g; saturated fat 21g; cholesterol 325mg; sodium 96mg; carbohydrates 33g; fiberg; protein 8g; vitamin a 1409IU; vitamin c 1mg; calcium 121mg; iron 1mg.

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