| 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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