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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This lightened-up classic from out Test Kitchen is smooth and creamy with a pleasant vanilla flavor. Instead of broiling the sugary sauce on top, we used a foolproof stovetop method so the custard is evenly coated. Ingredients:
2/3 cup sugar, divided |
2 eggs |
2 egg whites |
1-1/2 cups 2% milk |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
3 tablespoons water |
Directions:
1. In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk, vanilla and salt; pour into five 6-oz. custard cups. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 10 minutes and refrigerate.
2. Before serving, in a heavy saucepan over medium heat, heat water and remaining sugar until sugar is melted. Do not stir. When sugar is melted, continue to cook until syrup is golden, about 5 minutes, swirling pan occasionally. With a spoon, quickly pour over custards, tilting cups to coat custard with syrup. Serve immediately. Refrigerate leftovers. Yield: 5 servings.
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