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Tarragon Custard
Ingredients
-
1 1/2
cups whole milk
-
1
tablespoon coarsely chopped fresh tarragon
-
Nonstick cooking spray
-
4
eggs
-
1/8
- 1/4
teaspoon salt
-
1/8
teaspoon ground white pepper
Directions
1. In pan combine milk and tarragon. Heat to simmer; remove. Cover; let stand 30 minutes.
2. Meanwhile, lightly coat four 6-ounce custard cups with cooking spray. Place custard cups in square baking dish; set aside. Preheat oven to 325 degrees F.
3. In bowl whisk together eggs, salt, and pepper. Whisk in milk mixture; divide among prepared cups. Place baking dish on oven rack. Pour boiling water in dish to 1 inch depth.
4. Bake for 40 minutes or until knife inserted near centers comes out clean. Cool cups on rack 30 minutes. Cover surface of custards with plastic wrap. Chill 4 hours. Run knife around edge of cups; invert. Makes 4 servings.
Nutrition Facts
(Tarragon Custard)
- Servings Per Recipe 4,
- Calories 129,
- Protein (gm) 9,
- Carbohydrate (gm) 5,
- Fat, total (gm) 8,
- Cholesterol (mg) 221,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 5,
- Vitamin A (IU) 340,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 179,
- Potassium (mg) 201,
- Calcium (DV %) 131,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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