| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | cn | (13-oz) evaporated milk |
| 1/2 | c | Whole milk |
| 4 | Eggs | |
| 1/2 | c | Sugar plus |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/2 | ts | Grated lime peel |
| 3/4 | c | Sugar |
INSTRUCTIONS
CARAMEL Heat the 3/4 cup sugar in small skillet, stirring constantly with a wooden spoon until sugar melts, is free of lumps & is light brown in color. Pour into 8 individual custard cups or one large container. Preheat oven to 350. Beat eggs lightly & add milks, salt & sugar. Mix well & strain. Add vanilla & lime peel & blend. Pour into cups or baking dish. Place containers in a pan partially filled with hot water & bake until a knife inserted into center comes out clean. Chill before serving. MRS TERRANCE (ELBA M.) GALLAGHER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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