6 Serves
96 Mins
Preheat your oven to 175°C and prepare a water bath by placing a large baking dish inside a larger roasting pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
111 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
156 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
21 g / 50 gSaturated Fat
3 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a saucepan, melt the sugar over medium heat until it turns into a golden-brown caramel, then carefully pour it into the bottom of your baking dish.
Whisk together the eggs, milk, and vanilla extract in a mixing bowl until smooth, then strain the mixture to ensure a silky texture.
Pour the custard mixture over the hardened caramel in the baking dish and place the dish into the roasting pan, filling the pan with hot water until it reaches halfway up the sides of the baking dish.
Bake in the preheated oven for 60 minutes or until the center is just set, then remove from the oven and chill in the refrigerator before serving.
13
g124
g35
g
American
