nutritional info
Serving Size 1/8 of recipe, Calories Per Serving 380, Total Fat 8g, Total Fat Pct Daily Value 22g, Calories From Fat 60g, Saturated Fat 6g, Saturated Fat Pct Daily Value 29g, Trans Fat 0g, Cholesterol 110mg, Cholesterol Pct Daily Value 37mg, Sodium 135mg, Sodium Pct Daily Value 6mg, Carbohydrates 46g, Carbohydrates Pct Daily Value 15g, Dietary Fiber 0g, Sugar 46g, Protein 7g;Percent Daily Value*: Vitamin A 6%, Calcium 15%, Vitamin C 2%, Iron 4%.
ingredients
- 3/4 cup sugar
- 4 large eggs
- 1 3/4 cup water
- 1 (14 oz.) can Magnolia® Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
instructions
- HEAT oven to 350°F. In heavy skillet over medium heat, cook and stir sugar until melted and caramel-colored. Pour into 8 (6 oz.) custard cups, tilting to coat bottoms completely.
- BEAT eggs in medium bowl. Stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups. Set cups in glass baking pans. Pour boiling water into baking pans until it reaches half way up the side of the cups.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Remove cups from water. Cool completely. Chill several hours. Run edge of sharp knife around each custard cup to loosen. Invert onto individual serving plates.
Share
