INGREDIENTS

INSTRUCTIONS

CUSTARD
CARMEL
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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