| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Mexican |
Dessert |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Milk |
| 1 |
|
2 inch piece vanilla bean |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 3 |
|
Egg yolks |
| 1/4 |
t |
Nutmeg |
| 1/4 |
t |
Cinnamon |
| 1/4 |
t |
Allspice |
| 2 |
T |
Brandy |
INSTRUCTIONS
Preheat oven to 350 F. 2. In saucepan, bring the milk & vanilla bean
to just below boiling. Remove from the heat & cover to let the bean
steep. Heat 1/2 cup sugar in skillet over low heat until melted and
light brown. Pour at once into 6 custard cups, dividing evenly. Swirl
sugar around cups (Work with care as carmel is very hot). Beat
together eggs, egg yolks and remaining 1/2 cup sugar until light &
foamy. Slowly add the milk (discard the vanilla bean) & mix
thoroughly. Add spices & brandy & blend. Pour into custard cups. Place
cups in a shallow pan & pour enough boiling water around cups to come
halfway up sides. Place in preheated oven & reduce heat to 350 Bake
40-45 min. or until knife inserted in the center of custard comes out
clean. Chill. To unmold, loosen edge & slip point of knife along side
to let air in. the point of a knife along the side to let air in.
Invert on plate. LA BOLA EAST QUINCY, DENVER BEV: MARGARITAS From
the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”