| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 9 |
lg |
Egg yolks |
| 3/4 |
c |
Sugar |
| 4 1/2 |
tb |
Flour |
| 3 |
c |
Milk |
| 3/4 |
ts |
Vanilla extract |
| 3 |
tb |
Cognac |
INSTRUCTIONS
Combine yolks and sugar in bowl of electric mixer. Beat on medium high
until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed;
add flour; beat to combine. Meanwhile, bring milk to a boil in a
medium saucepan. Slowly pour half the milk into egg mixture; beat
until smooth. Pour mixture back into saucepan; set over medium heat.
Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to
large bowl. Stir in vanilla and cognac. Let cool. Cover with plastic
wrap, and place in the refrigerator until needed or up to 3 days.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Dec
1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 1799 Calories (kcal); 71g Total Fat; (37% calories from
fat); 53g Protein; 214g Carbohydrate; 2013mg Cholesterol; 425mg
Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 11 Fat; 10 Other Carbohydrates
Recipe by: Martha Stewart
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