| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Chicago |
Eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 3 |
tb |
Sugar |
| 3 |
tb |
Strong-brewed coffee |
| 1 |
tb |
Extra-fine instant coffee |
| 1 |
tb |
Kahlua |
| 2 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 275. Place eggs, sugar, and coffees in a large mixing bowl.
Mix well. Add the Kahlua and milk. Fill 4 custard cups with the mixture.
Place in a deep baking pan filled with 1 inch hot water. Bake in oven for
45 min. or until a knife inserted in the center comes out clean.
FROGGY'S
GREEN BAY ROAD, CHICAGO
POUILLY-FUISSE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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