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Cuban Vanilla Custard recipe
from All About Cuban Cooking,
courtesy of Josefina Alvarez (posted with author's permission)
8 egg yolks
2 cups of milk
4 tsp corn starch
1 tsp vanilla
1 stick cinnamon
1 tsp grated lemon rind
1/4 tsp salt
1/4 cup water
1 1/2 cup sugar
Bring milk to a boil with cinnamon, salt and lemon peel. Let cool to
room temperature. In separate bowl, beat egg yolks and sugar,
dissolve corn starch in water. Mix all ingredients except vanilla.
Cook over medium flame until fluid thickens. Add vanilla and serve
in individual dishes, sprinkle with powdered cinnamon.
serves 4.
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