| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 8 | Egg yolks, or up to: | |
| 10 | Egg yolks total | |
| 13 | oz | Evaporated milk |
| 2 | T | Rum, or more to taste |
INSTRUCTIONS
In heavy skillet, slowly heat 3/4 cup sugar until melted and caramel-colored. Pour into 5-cup baking dish and carefully swirl to line dish with caramel. Set aside. Beat egg yolks with 1/2 cup sugar. Add evaporated milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of hot water and bake at 350F about 1 hour, or until knife inserted in center comes out clean. Cool thoroughly at room temperature. Unmold on serving plate. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 238.5mg
Sodium: 59.1mg
Potassium: 162.9mg
Carbohydrates: 36.6g
Fiber: 0g
Sugar: 35.9g
Protein: 6.4g