Southwestern Recipes
Mexican Custard
Yield: 10 servings
Ingredients
- 1 cup granulated sugar, divided
- 1/4 cup water
- 6 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Assorted fruit toppings (optional)
Instructions
- Heat oven to 350 degrees F.
- In a heavy saucepan, combine 1/2 cup sugar and water. Bring to a boil, stirring until sugar is dissolved. Boil until mixture becomes a light caramel color, about 6 minutes, stirring occasionally.
- Pour into a greased 6 cup ring mold and quickly rotate mold so syrup coats the bottom evenly.
- In a medium bowl, combine 1/2 cup sugar, eggs, milk and spices; mix well. Pour egg mixture into the mold.
- Place mold in a roasting pan filled with water 1 inch deep.
- Bake, uncovered at 350 degrees F for 55 minutes or until a wooden pick comes out clean.
- Cool to room temperature.
- Loosen edge of custard with spatula and invert onto serving dish.
- Spoon any remaining caramel on top of custard; garnish with fruit if desired.
Attribution
Posted by FootsieBear at Recipe Goldmine 8/21/2001 4:02 pm.