CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Mexican |
Dessert |
4 |
Servings |
INGREDIENTS
1 |
c |
Milk |
2 |
|
Whole eggs plus |
2 |
|
Egg yolks |
1 |
c |
Sugar |
1 |
pn |
Cinamon |
1 |
ts |
Vanilla |
INSTRUCTIONS
1. Place 1/2 cup sugar in a skillet. Heat to make a caramel sauce,
stirring so that sugar doesn't burn.
2. Pour sauce into the bottom of a large or individual serving dish.
3. Combine milk and the rest of the sugar in a mixing bowl.
4. Add whole egg, egg yolks, vanilla and cinnamon. Whip at medium speed
for about 10 minutes.
5. Pour mixture into serving dish and place serving dish in a pan filled
with enough water to reach halfway. Place in a preheated 350 F oven and
cook for 40 to 50 minutes, or until set.
6. Refrigerate. Invert to serve.
EL CONQUISTADOR
SAN FRANCISCO. BEVERAGE: CARTA
BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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