Ingredients
Per serving (estimated)
- Calories
- 330
- Protein
- 5 g
- Fat
- 33 g
- Carbs
- 3 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Heat the cream in a saucepan over medium heat until steaming with small bubbles at the edge. Do not boil.
- Whisk the yolks and salt in a bowl. Slowly pour in the hot cream while whisking constantly.
- For baked custard: heat the oven to 325°F (165°C). Pour the mixture into 6 ramekins set in a baking dish. Add hot water halfway up the ramekins. Bake 30 to 40 minutes, until set at the edges with a slight wobble in the center. Chill at least 2 hours.
- For ice cream: return the mixture to the saucepan and stir over low heat until it thickens enough to coat a spoon and reaches 160°F (71°C), the temperature at which egg custards are considered safe. Strain, chill overnight, then churn in an ice cream maker.
- Store baked custards covered in the fridge for up to 3 days. Keep ice cream frozen and let it soften 10 minutes before scooping.