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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs Dessert, Martha s 4 Servings

INGREDIENTS

1 1/4 c Heavy cream 1 1/4 C milk
1 Whole vanilla bean, split
6 Egg yolks
1/2 c Sugar

INSTRUCTIONS

Heat oven to 300 F. Place an oven rack one-third of the way up from
the bottom. Choose a small roasting pan large enough to hold four 6-
ounce custard cups, and fill it with enough water to go half way up
the sides of cups. Place pan without cups in the oven. Meanwhile,
combine cream, milk, and vanilla bean in a medium saucepan; bring to
boil. Whisk together the yolks and sugar in a medium bowl until light
and fluffy. Slowly whisk in the hot milk until completely combined,
then pour into custard cups, and place them in the pan of hot water.
Bake on the lower shelf until the custard has set and is no longer
liquid when lightly touched in the center, 30 to 40 minutes. Remove
pan from the oven, remove custard cups from the water, and place on a
wire rack to cool. Serve at room temperature or chilled.  Recipe by:
Martha Stewart Magazine  Posted to recipelu-digest Volume 01 Number 456
by "Diane Geary."  <diane@keyway.net> on Jan 5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 179
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 276.7mg
Sodium: 12.5mg
Potassium: 28.3mg
Carbohydrates: 25.9g
Fiber: 0g
Sugar: 25.1g
Protein: 4g


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