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Add a photoServings: 8
Ingredients
- 11/4 c. Sugar
- 8 x Egg yolks, or possibly up to:
- 10 x -Egg yolks total
- 13 ounce Evaporated lowfat milk
- 2 Tbsp. Rum, or possibly more to taste
Directions
- In heavy skillet, slowly heat 3/4 c. sugar till melted and caramel-colored. Pour into 5-c. baking dish and carefully swirl to line dish with caramel. Set aside. Beat egg yolks with 1/2 c. sugar. Add in evaporated lowfat milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of warm water and bake at 350F about 1 hour, or possibly till knife inserted in center comes out clean. Cold thoroughly at room temperature. Unmold on serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.48g | 4% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 49mg | 2% |
| Potassium 141mg | 4% |
| Total Carbs 73.36g | 20% |
| Dietary Fiber 0.0g | 0% |
| Sugars 73.31g | 49% |
| Protein 3.14g | 5% |
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