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Ingredientes
- 2 1/2 c. whipping cream
- 3/4 c. sugar (5 1/4 ounce.)
- 1/4 c. firmly packed light brown sugar (2 ounce.)
- 1 1/4 teaspoon freshly grated nutmeg
- 5 egg yolks
- 3 tbsp. brandy
- 1 tbsp. vanilla
Direcciones
- Position rack in center of oven and preheated 300 degrees. Butter shallow 6 c. round baking dish. Set aside. Bring cream just to boil in heavy medium saucepan. Reduce heat; keep warm.
- Steel knife: Blend 1/4 c. sugar, brown sugar and 1 tsp. nutmeg 30 seconds. Transfer to airtight plastic bag and reserve. Combine remaining 1/2 c. sugar, yolks, brandy, vanilla and remaining 1/4 tsp. nutmeg in work bowl and blend till fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Pour 1 c. warm whipping cream through feed tube and mix 5 seconds.
- Transfer mix to medium bowl. Stir in remaining 1 1/2 c. warm cream. Pour into prepared baking dish. Set in shallow baking pan. Transfer to oven. Pour sufficient boiling water into baking pan to come halfway up sides of dish. Bake till custard is just set around edges, about 1 hour (custard will be soft in center). Remove dish from water bath. Cold to room temperature. Cover and chill at least 6 hrs.
- Preheat broiler. Sprinkle reserved sugar mix proportionately over top of custard, pressing gently into place. Broil 8 inches from heat source till sugar melts and begins to caramelize 4 to 5 min, rotating dish as necessary and watching carefully to avoid burning. Cover and chill at least 2 and up to 6 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 171 | 51% |
| Total Fat 19.44g | 24% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 22mg | 1% |
| Potassium 54mg | 2% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.2g | 23% |
| Protein 1.04g | 2% |
