MACADAMIA-CRUSTED CUSTARDS
Sized just right for a twosome, these elegant nut-crusted custards make a simple but scrumptious finale for any meal. "Best of all," shares Anna Erickson from Terrebonne, Oregon, "they whip up in a 'heartbeat' for busy weeknight celebrations."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat egg yolks, egg, cream, sugar, extract and salt until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nuts. , Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Remove from pan to a wire rack; cool for 15 minutes. Refrigerate until chilled.
Nutrition Facts : Calories 368 calories, Fat 28g fat (10g saturated fat), Cholesterol 364mg cholesterol, Sodium 272mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 10g protein.
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Tiffany Walters
[email protected]These custards were a little too firm for my taste. I would recommend baking them for a shorter amount of time next time.
Kay
[email protected]I made these custards with a different type of milk and they turned out great! They were just as delicious as the original version.
Muhoozi Danel
[email protected]These custards were a little too runny for my taste. I would recommend baking them for a longer amount of time next time.
Ib M
[email protected]I made these custards with a different type of sugar and they turned out great! They were just as delicious as the original version.
Amelia & Luna
[email protected]These custards were a little too bland for my taste. I would recommend adding more spices next time.
Ajay Parjapati
[email protected]I made these custards with a different type of nut and they turned out great! They were just as delicious as the original version.
Dana Healey
[email protected]These custards were a little too dense for my taste. I would recommend baking them for a shorter amount of time next time.
Anil Shahi
[email protected]I made these custards with a gluten-free flour blend and they turned out great! They were just as delicious as the regular version.
Tracey Latendresse
[email protected]These custards were a little too eggy for my taste. I would recommend using less eggs next time.
Myra Hauser
[email protected]I made these custards with almond milk instead of regular milk and they turned out great! They were just as creamy and delicious.
Prince Anthony
[email protected]These custards were a little too sweet for my taste, but they were still very good. I would recommend using less sugar next time.
Enas Nawed
[email protected]I've made these custards several times now and they are always a hit. They are so easy to make and they always turn out perfectly.
Shir Nawab
[email protected]These custards were easy to make and turned out great! I used a muffin tin instead of ramekins and they worked perfectly. The crust was a little crumbly, but the filling was so good that it didn't matter.
Thad
[email protected]I made these custards for a dinner party and they were a hit! Everyone loved them. The crust was so crunchy and the filling was so smooth and creamy.
macmod Batao
[email protected]These custards were absolutely delicious! The macadamia crust was the perfect complement to the creamy custard filling. I will definitely be making these again.