| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cuban | Dessert | 6 | Servings |
INGREDIENTS
| 2 | c | Milk |
| 1 | Lemon; peel of | |
| 1 | Stick cinnamon | |
| 1/4 | ts | Salt |
| 6 | Egg yolks | |
| 3 | Egg whites | |
| 5/8 | c | Sugar |
| 1 | ts | Vanilla |
INSTRUCTIONS
From: [email protected] ("William T. Longe Jr. 305.789.1494") Date: Mon, 24 Oct 1994 21:36:00 +0000 After moving to Miami from Pittsburgh, I discovered the wonderful Cuban food prepared and served here. This recipe comes from Cuba by way of one of the women in my office who gave me several of her mother's recipes when she discoved that I enjoyed cooking Cuban food. Boil milk with cinnamon, lemon peel and salt and allow to cool. Lightly beat egg yolks with whites, sugar and vanilla. Add the milk, strain, and pour into a mold bathed in caramel. Cook in a double boiler until center is dry. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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