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Mexican Custard

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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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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1662 Calories from Fat 456

% Daily Value*

Total Fat 51 g78%

Saturated Fat 23.9 g119.4%

Trans Fat 0 g

Cholesterol 940.5 mg313.5%

Sodium 901.8 mg37.6%

Total Carbohydrates 258 g86.1%

Dietary Fiber 4.2 g17%

Sugars 251.9 g

Protein 56 g111.9%

Vitamin A 39.2% Vitamin C 0.51%

Calcium 125.8% Iron 25.8%

*Based on a 2000 Calorie diet

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Mexican Custard Recipe