| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Cake |
16 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
c |
Flour |
| 1/2 |
c |
Melted butter —CREMA DE LECHES/CREAM SAUCE—– |
| 1 |
cn |
Condensed milk |
| 1 |
cn |
Evaporated milk |
| 1 1/2 |
c |
Milk |
| 3 |
|
Egg whites |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Nutmeg |
INSTRUCTIONS
Beat eggs and sugar by hand for one minute. Place in a double boiler. Heat
until hot (do not boil). Beat until double in size, approximately 10
minutes. Slowly adding flour and melted butter. Mix slowly. Bake at 350
degrees for 20 minutes in a greased Pyrex dish. Place 3 cups milk and sugar
in a 2 quart pan and bring to a boil. Beat well the egg whites and 1/2 cup
milk. Add to the hot mixture, bring to a boil again. Remove from heat, add
nutmeg. Pour over cake; cool. Frost with desired frosting (marshmallow,
Cool Whip or real whipped cream). Sprinkle with chopped nuts. Refrigerate.
Do not freeze. Serves 16 to 20.
Posted to MM-Recipes Digest V4 #226 by Walt Gray <waltgray@mnsinc.com> on
Aug 26, 1997
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