| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Desserts, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 2 |
tb |
Vanilla |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Scald the milk. In large bowl, beat eggs, adding sugar and salt. Whisk
well. Add the scalded milk slowly, stirring well and reheat over water,
stirring constantly with a whisk until the custard begins to thicken and
coats a spoon. (Cook to 180 F.- do not overcook) Cool the hot mixture
quickly. Add vanilla to cooled mixture. Place in refrigerator, or ice bath
to chill thoroughly.
Recipe By : Clebert/AOL
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”