Recipes from Mexico :: Mexican Desserts
2/3 c. pinto beans 2 c. milk 2 Tbsp. butter 3/4 c. sugar 1/2 tsp. cinnamon 2 egg yolks, beaten 1/4 c. pecans, chopped Cover the beans with water and cook until very soft; drain, then put them in a blender with the milk. Purée the beans and strain them through the finest blade of a food mill. In a saucepan, melt butter over med. heat; add bean mixture, sugar and half of the cinnamon and simmer until thick, about 25 mins. Remove the pan from the heat, add the beaten egg yolks, then continue cooking over very low heat until quite thick. Pour the mixture onto a plate, top with the nuts, and sprinkle and distribute with the remaining cinnamon.
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