| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Mexican | Eggs | 15 | Servings |
INGREDIENTS
| 3 | qt | Milk |
| 4 | c | Sugar |
| 8 | Egg yolks; beaten | |
| 1 | c | Ground nuts |
| 3 | Or | |
| 4 | Sticks cinnamon | |
| 1 | Whole nutmeg | |
| 1 1/2 | c | Rum; brandy or tequila |
INSTRUCTIONS
In large saucepan boil milk with sugar & cinnamon, stirring often. When sugar is dissolved, continue to boil while stirring for 5 minutes. Cool mixture completely. Add egg yolks & mix well. Strain this mixture. Add nuts, cook at low heat until mixture thickens, about 20-30 minutes, stirring often. If mixture has not thickened after 30 minutes, add 1 tablespoon cornstarch. If too thick, add 1 cup boiled hot milk. Cool mixture completely. Keep refrigerated & serve cold. Can be poured into bottles & given as Christmas gift goodies. MRS E.J. (CARMEN) DALEY From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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