| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Basque |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/4 |
c |
Water |
| 8 |
|
Eggs |
| 2 |
c |
Hot milk |
| 2 |
c |
Whipping cream |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Rum |
INSTRUCTIONS
Combine 1/2 cup sugar and water in 2-quart heat-proof mold. Bring to boil.
Boil until syrup turns golden brown. Swirl pan to coat sides with syrup.
Beat eggs and add remaining 1/2 cup sugar. Gradually add hot milk and
whipping cream. Stir in vanilla and rum, blending well. Strain and pour
into caramelized mold. Place mold in large baking pan. Fill halfway up
sides of mold with water. Bake at 350 degrees 30 to 40 minutes. Allow to
cool. Makes 6 to 8 servings.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.
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