Very Vanilla Baked Cream

Makes 6
Bake 60 m
Cook 5 m



  1. 1 of 5 Heat oven to 300 degrees F.
  2. 2 of 5 Whisk yolks, sugar and salt in bowl until thickened.
  3. 3 of 5 Heat half-and-half and milk in saucepan until small bubbles appear around edge. Scrape seeds from bean into milk mixture; add bean. Remove from heat and let stand 5 minutes.
  4. 4 of 5 Remove bean from saucepan; strain milk mixture. Pour into yolk mixture, stirring constantly. Stir in vanilla extract. Pour into six 5-ounce ramekins, dividing equally. Gently blot any foam from tops with paper toweling. Set ramekins in large shallow pan. Pour hot water into pan to depth of 1 inch.
  5. 5 of 5 Bake in 300 degree F oven 1 hour, until custards set. Remove from pan. Chill. Makes 6 servings.
Nutrition Information for Very Vanilla Baked Cream
Servings Per Recipe: 6
Per Serving: 0 g fiber, 72 mg sodium, 244 kcal cal., 21 g carb., 6 g pro., 246 mg chol., 15 g Fat, total, 8 g sat. fat
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Printed from 07/19/2019