Directions:
- Puree about 1/4 C raspberries and strain.
- Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
- Bring cream and 1/4 C sugar to a gentle boil.
- Temper cream into egg and whisk for about 2 minutes.
- Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
- Place in baking dish and fill with water halfway up custard cups.
- Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
- Let cool for about 20 minutes.
- Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
- Sprinkle 1 tsp sugar over each and caramelize with torch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.45 Kcal (1564 kJ) | ||
| Calories from fat | 259.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.88g | 44% | |
|---|---|---|---|
| Cholesterol | 327.72mg | 109% | |
| Sodium | 116.95mg | 5% | |
| Potassium | 148.04mg | 3% | |
| Total Carbs | 20.88g | 7% | |
| Sugars | 17.46g | 70% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 247.01 Kcal (1034 kJ) | ||
| Calories from fat | 171.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 44% | |
|---|---|---|---|
| Cholesterol | 216.76mg | 109% | |
| Sodium | 77.35mg | 5% | |
| Potassium | 97.92mg | 3% | |
| Total Carbs | 13.81g | 7% | |
| Sugars | 11.55g | 70% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 6.52g | 20% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 0.9mg | 8% | |
| Calcium | 51.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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