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“A BHG version of low-fat dessert”
5hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Boil water in a 4-quart saucepan and reserve for water bath.
  2. Heat 2/3 cup sugar with the cold water on medium heat, stirring occasionally, until the sugar is dissolved and appears a light caramel color.
  3. Whisk together eggs, egg whites, and remaining sugar in a separate bowl until well blended. Add milk and vanilla and beat.
  4. Divide mixture into 8 custard cups.
  5. Place cups in a large roasting pan and pour boiling water in pan until cups are halfway immersed in water.
  6. Bake for 40 minutes, until center of custard is just set.
  7. Remove from oven and place cups out of water on a wire cooling rack.
  8. When custards are cooled, place in refrigerator, covered, for 4 hours.
  9. Invert cups onto plates and let cups sit above custard for several minutes. Remove cups from custard just before serving.

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