vanilla and brown sugar make these baked custards the perfect compliment to an
Italian pasta meal. A water bath, also called a bain-marie, allows the diffusion
of heat so the custards will not overcook.
6 tablespoons dark brown sugar
the oven to 325°. Place six 6-ounce custard cups in a
4 large eggs
½ cup granulated
1 ½ cups fat-free
½ cup whipping cream
½ teaspoon rum
1 teaspoon vanilla
13 x 9 x 2-inch
glass baking dish. Spoon 1 tablespoon brown
sugar into each
2. In a large bowl, whisk eggs and
sugar until creamy. Add
milk, cream, rum
and vanilla. Strain into a glass measuring
cup so it will be
easier to pour the egg mixture into cups.
3. Pour custard evenly into cups.
Place on middle rack of oven
and fill glass
baking dish with 4 cups of water to surround
custard cups. Bake
in the preheated oven for 40 minutes.
4. Remove custards from oven and
refrigerate until cold.
5. Run a spatula around the edge of
each cup and invert to serve.
will have its own caramel sauce.
Makes 6 servings