| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Spanish |
Ground beef, Beef, Dairy, Muffins, Sent to elf |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Evaporated milk |
| 1 1/4 |
c |
Milk |
| 1 |
pn |
Salt |
| 1 |
|
Piece lime rind; (2 inch) |
| 3 |
|
Egg yolk |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
1. Combine the evaporated milk, fresh milk, salt, and lime rind in a heavy
saucepan, bring just to a boil, and set aside to cool.
2. In a mixing bowl, beat the egg yolks until lemon colored.
3. In a seperate bowl, mix the cornstarch with enough of the cooled milk to
make a light paste. Slowly add the rest of the milk and the egg yolks,
stirring constantly.
4. Strain this mixture into another saucepan. Stir in the sugar and cook
over low heat, constantly stirring, until the mixture thickens. Stir in the
vanilla and set the custard aside to cool.
5. Spoon it into a serving bowl and refrigerate it until chilled.
Per serving: 313 Calories; 6g Fat (16% calories from fat); 4g Protein; 60g
Carbohydrate; 118mg Cholesterol; 407mg Sodium ###
Recipe by: M.J. Lluria de O"Higgins, A TASTE OF OLD CUBA, p.229 Posted to
TNT - Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com
(Katherine L Smith) on Aug 6, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”