Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baker's Creme Recipe
    Lost? Site Map

    Baker's Creme

    Baker's Creme. Photo by KateL

    1/2 Photos of Baker's Creme

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    20 mins

    1 hrs 20 mins

    mersaydees's Note:

    Nice. Based on a recipe from the June 1988 issue of Bon Appetit, the R.S.V.P section. It hails from The Falls Terrace restaurant in Tumwater, Washington. It says it can be easily halved.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring cream to simmer in heavy large saucepan over medium heat.
    3. 3
      Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
    4. 4
      Gradually beat in hot cream.
    5. 5
      Stir in vanilla.
    6. 6
      Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
    7. 7
      Bake until centers are just set, about 45 minutes.
    8. 8
      Remove cups from water.
    9. 9
      Cover and refrigerate until well chilled.
    10. 10
      (Can be prepared up to one day ahead.).
    11. 11
      Preheat broiler.
    12. 12
      Press enough brown sugar through sieve over custards to lightly cover.
    13. 13
      Broil in batches until sugar caramelizes, about one minute.
    14. 14
      Cover and refrigerate until well chilled, at least one, and up to, two hours.

    Browse Our Top Low In... Recipes

    Ratings & Reviews:

    • on February 08, 2009

      55

      Yummy, perfect creamy custard, and this reduced easily to 2 ramekins. Found Le Creuset ramekins that said they could be used under a broiler or torch; otherwise, my Pyrex and Corning custard cups and ramekins all said they could not be subjected to such high heat. I allowed 30 minutes after baking for the ramekins to cool down for the refrigerator; then it took 1 1/2 hours to chill through. Thanks for posting, mersaydees! Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Baker's Creme

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 468.0
     
    Calories from Fat 357
    76%
    Total Fat 39.7 g
    61%
    Saturated Fat 23.5 g
    117%
    Cholesterol 340.2 mg
    113%
    Sodium 44.5 mg
    1%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 0.0 g
    0%
    Sugars 20.5 g
    82%
    Protein 4.6 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites