| 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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