Recipes from Mexico :: Mexican Desserts
1/2 c. sugar 3 eggs, slightly beaten 1 (12 ounce) can evaporated milk 1/3 c. sugar 2 tsp. vanilla extract 1/8 tsp. salt Heat 1/2 c. sugar in heavy saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among four 6-ounce custard c.; rotate c. to coat bottoms. Allow syrup to harden in c., about 5 mins. Mix remaining ingredients; pour into custard c.. Place c. in 9-in. square or rectangular pan on oven rack. Pour very hot water into pan to within 1/2 in. of tops of c.. Bake at 350 degrees fahrenheit until knife inserted halfway between center and edge comes out clean, 40 to 50 mins. Immediately remove from water. Unmold and serve warm, or refrigerate and unmold at serving time. Yields 4 servings. Spiced Brandy Custard
Stir 2 Tbsp. brandy, 1/4 tsp. ground cinnamon and 1/8 tsp. ground nutmeg into eggs.
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