Recipes from Mexico :: Mexican Desserts
Posted by FootsieBear at recipegoldmine.com 8/21/2001 4:02 pm
1 c. sugar, divided
1/4 c. water
6 large eggs
2 c. milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Assorted fruit toppings (optional)
Preheat oven to 350 degrees fahrenheit.
In heavy saucepan, combine 1/2 c. sugar and water. Let it come to a boil, stirring until sugar is dissolved. Boil until mixture becomes a light caramel color, about 6 mins., stirring occasionally. Pour into greased 6 c. ring mold and quickly rotate mold so syrup coats the bottom in an even way.
In med. bowl, combine 1/2 c. sugar, eggs, milk and spices; mix well. Pour egg mixture into mold.
Place mold in roasting pan filled with water 1 in. deep. Bake, uncovered or without a lid at 350 degrees fahrenheit for 55 mins. or until 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.
Servings: 10
