Preparation info

  • 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Long a favorite at The Silver Palate, this is a dessert that, while comforting, can also end a dinner party elegantly.


  • 2⅓ cups heavy cream
  • cup milk
  • ¼ cup sugar
  • 3 whole eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • ¾ cup light brown sugar


    1. Preheat the oven to 300°F.
    2. Heat the cream, milk, and sugar in a heavy saucepan to almost boiling. In a separate bowl, beat the whole eggs and the egg yolks together well.
    3. Gradually whisk the heated mixture into the eggs, then return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, 3 to 4 minutes; remove from the heat. Stir in the vanilla.
    4. Pour the custard into 6 individual custard dishes or into 1 shallow baking dish about 9 inches across. Set the dishes or dish in a large pan and place on the center rack of the oven. Carefully pour hot water into the outer pan to come level with the custard.
    5. Bake until the center of the custard is set, 35 to 45 minutes. When done, remove the custard from the water bath and cool. Cover and chill.
    6. A few hours before serving, preheat the broiler.
    7. Sift the brown sugar evenly over the top of the custards, spreading it to the edges. Set the custards on a baking sheet and place under the broiler as close to the heat as possible. Broil until browned but not burned, about 1½ minutes. Watch closely. Remove and chill.