| 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 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Allspice |
| 2 |
tb |
Brandy |
INSTRUCTIONS
1. 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.
3. 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).
4. 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.
5. 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 F. Bake
40-45 min. or until knife inserted in the center of custard comes out
clean. Chill.
6. 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.
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