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Mexican Custard

Global.Potpourri's picture
Ingredients
  Milk 1 Quart
  Sugar 1 Cup (16 tbs)
  Cinnamon sticks 4
  Salt 1⁄8 Teaspoon
  Eggs 4
  Vanilla extract 1 Teaspoon
Directions

Combine milk, sugar, and cinnamon sticks in saucepan.
Bring to scalding point, stirring constantly.
Remove from heat and cool to lukewarm.
Meanwhile, beat eggs in a 1 1/2 quart casserole.
Gradually beat in milk sugar mixture; stir in vanilla extract.
Place in a shallow pan of water.
Bake at 325°F about 1 hour, or until custard is set.
Serve warm or cooled.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding

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