| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Dessert | 4 | Servings |
INGREDIENTS
| 3 | c | Milk |
| 4 | Eggs | |
| 1 3/4 | c | Sugar |
| 2/3 | ts | Vanilla extract |
| 1/3 | ts | Nutmeg |
| 1/3 | ts | Cinnamon |
| 1/3 | ts | Ground allspice |
| 3 | tb | Cognac |
| 1 | pn | Salt |
INSTRUCTIONS
1. Preheat oven to 350F. 2. Scald the milk, but don't boil. Set aside to cool. 3. Beat the eggs well w/ 1/4 cup sugar, vanilla, nutmeg, cinnamon, allspice, Cognac, & salt. Whisk in cooled milk. 4. Place 1-1/2 cups sugar w/ water to cover in heavy, non-tin-lined saucepan. Cook over high heat w/o stirring until mixture attains rich, golden caramel color. 5. Remove from heat & distribute caramel evenly among four 6-oz. ramekins. Swirl the cups to coat the sides & bottom of each dish. Work carefully--molten caramel is extremely hot. 6. Once the carmel has cooled, ladle the custard mixture into the cups & place the cups in a shallow roasting pan w/ 1 inch of boiling water. Bake in oven 1 hour. or until inserted skewer comes out clean. Cool completely before serving. To unmold, invert ramekins over deep dishes & shake until free. CASA ROMERO GLOUCESTER ST.; BOSTON BEV:CARTA BLANCA OR DOS EQUIS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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