| 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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