6 Serves
280 Mins
Preheat your oven to 165°C and prepare a water bath by placing a large roasting pan on the middle rack.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
122 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
241 mg / 1,250 mgPotassium
267 mg / 4,700 mgSodium
494 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
53 g / 50 gSaturated Fat
3 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
In a small saucepan, heat granulated sugar over medium heat until it melts and turns into a deep amber caramel, then carefully pour it into the bottom of six ramekins.
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until smooth, then strain the mixture to remove any air bubbles.
Pour the custard mixture into the prepared ramekins and place them into the roasting pan, filling the pan with hot water until it reaches halfway up the sides of the ramekins.
Bake in the oven for 60 minutes or until the edges are set but the centers still jiggle slightly, then remove and chill in the refrigerator for at least 4 hours before serving.
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