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Nutrition Facts
Serving Size 208 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 12 g 60%
Trans Fat 0.5 g
Cholesterol 210 mg 70%
Sodium 95 mg 4%
Total Carbohydrate 42 g 14%
Dietary Fiber 0 g 0%
Sugars 41 g
Protein 8 g
Vitamin A 20% Iron 4%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vanilla Custard with Scotch Caramel

Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

3/4 cup(s) granulated sugar
1/3 cup(s) water
1/3 cup(s) Scotch Ale
4 eggs, plus an egg yolk
1/3 cup(s) granulated sugar
1 1/2 Tsp pure vanilla extract
2 cup(s) whole milk
1 cup(s) heavy cream
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Preheat oven to 350ºF.
Place 3/4 cup of sugar and water in a saucepan over medium heat. Bring to simmer. Reduce heat to maintain simmer and cook 7 minutes or until it turns dark brown.
Pour two tablespoons of caramel into bottom of 1 quart soufflé dish. Whisking constantly pour beer very slowly into caramel. Set aside.
Beat together eggs and 1/3 cup sugar. Add remaining ingredients and beat together until smooth. Pour mixture into soufflé dish.
Place dish in a deep pan and fill with enough hot water to come up to height of custard. Bake 45 minutes, or until custard sets.
Remove custard from oven and allow to cool in water bath. Loosen from dish with a pastry knife.
Invert custard onto a serving dish. Top with prepared caramel sauce.
Chef's Note: This recipe also makes great individual portions.



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