Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ vanilla bean
- 2 cups half and half
- 2 eggs
- 2 egg yolks
- ⅓ cup sugar
- 12 tsp turbinado sugar
Directions
Heat oven to 325°F.
Place 6 ramekins in a roasting pan.
Slit open vanilla bean and scrape out seeds.
Place seeds in a saucepan with half and half.
Heat until bubbles appear at the edge of pan.
Remove from heat.
In a bowl, whisk together eggs, egg yolks, and sugar.
Whisk a small amount of warm half and half into egg mixture.
Whisk egg mixture back into half and half in saucepan.
Return to heat and cook 8 minutes until the mixture coats the back of a spoon.
Divide mixture among ramekins.
Place pan in oven.
Pour hot water halfway up sides of ramekins.
Bake 22 minutes or until custard is set but still jiggly in centers.
Remove ramekins from pan, cool.
Refrigerate until serving.