INGREDIENTS

INSTRUCTIONS

Put the eggs, cheese and condensed milk into a quart container; fill
with whole milk. Blend in a blender or with hand held blender, until
well mixed.  Take a 1 1/2 quart souffle pan and have it ready. Sprinkle
4  Tablespoons of sugar in skillet (best Teflon covered, or T-fal) over
bottom, a little up the side. Put pan on top of oven on low heat, and
the sugar will melt. After the sugar melts pour in 1/2 cup of water
and let simmer on low heat until it bubbles (don't use the spoon),
tilt and play with pan, until caramelized. You might need to add a  bit
more water. When it's all caramelized, you put in souffle pan (NO
butter). Cover the sides and the bottom. Pour the custard over the
caramel in pan. Cover the top with aluminum foil.  Preheat the oven to
375. You will need a large casserole; 9x12 or  bigger to hold the
souffle pan. Pour water into the casserole, place  in middle, of
casserole...put it in the oven. Bake for 1 1/2 hours,  test with fork
(remove small part of foil) to see if it is dry and  firm (doesn't
shake)...  Cool and then refrigerate...serve cold. Turn it out, after
it is cool.  NOTES: The cheese doesn't really give flavor but 'cancels'
out the  taste of the eggs.  Auntie's Note: This recipe was given to me
Rildo Ferreira who lives in  Framingham and is from Brazil. Posted to
MC-Recipe Digest by "M.  Hicks" <nitro_ii@email.msn.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 141.5mg
Sodium: 193.3mg
Potassium: 114.9mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 16.6g
Protein: 7.4g