| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 6 | large | egg yolks |
| 6 | tablespoons | sugar |
| 1 | teaspoon | vanilla extract |
| 1 1/2 | cups | low fat whipping cream or heavy cream |
| 1 | tablespoon | sugar -- extra fine |
| Heat oven to 275°F. Butter 6 ramekins and place in roasting pan. Place a towel on bottom to keep the ramekins from shifting around. Beat egg yolks until thick. Add sugar and beat until incorporated. Add cream and vanilla and beat until fully incorporated. Fill the ramekins. Carefully pour hot water in the roasting dish until it comes up to the top of the custard. Bake 35 to 40 minutes or until custard is set. Let cool in water bath until room temperature. Cover with plastic and refrigerate at least four hours. Heat the broiler. Sprinkle sugar on top of custard and place under broiler until brown. Watch carefully so they don't burn. Serve as soon as possible so edge remains crisp. Makes 6 servings |
| Per Serving: 293 Calories; 24g Fat (71.7% calories from fat); 4g Protein; 17g Carbohydrate; 0g Dietary Fiber; 279mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Lean Meat; 4 1/2 Fat; 1 Other Carbohydrates. |