| 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: LONGE.BILL@tntv7.ntrs.com ("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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