| 1/4 | cup orange marmalade |
| 6 | egg yolks |
| 2 | cups whipping cream |
| 1/3 | cup sugar |
| 1 | teaspoon vanilla |
| Boiling water |
| 8 | teaspoons sugar |
| 1. | Heat oven to 350°F. Spoon 1 tablespoon marmalade into bottom of each of 4 (6-ounce) ceramic ramekins.* |
| 2. | In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and the vanilla until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended. |
| 3. | In 13x9-inch pan, place ramekins. Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers 2/3 of the height of the ramekins. |
| 4. | Bake 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly). |
| 5. | Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days. |
| 6. | Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving. |
|
| Bake 35 to 45 minutes. |
|
| Pair this mouthwatering dessert with purchased pirouette cookies. |
|
| Make this spectacular dessert a day ahead. Prepare through step 5; refrigerate up to 24 hours. All you'll need to do at the last minute is caramelize the sugar. |
Nutrition Information:
590 ( 390); 44g ( 25g, 1 1/2g); 440mg; 60mg; 43g ( 0g, 38g); 7g 30%; 2%; 10%; 4% 3 ; 0 ; 1 ; 7 3