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home > recipes > dessert > caramel custard
from Chicago, IL Spanish Christmas Recipe 8 egg yolks A few drops of vanilla essence 1 pint milk 2 T syrup 4 oz. sugar Heat 3 T sugar with T water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served. "Turron de yema" Egg yolk nougat. Ingredients: 300 grams ground almonds 300 grams icing sugar 6 egg yolks grated rind of lemon grated cinnamon Mix the ground almonds with the egg yolks Make a syrup with the icing sugar and add the cinnamon and lemon rind leave to cook until it begins to turn brown. Add the almond paste and cook slowly stirring all the time. When it thickens nicely and does not stick press into a rectangular mould and leave to cool. You can tip it out of mould after a couple of days.

Caramel Custard


average rating = 5 stars(5.00001 comment available)
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keyword: caramel
keyword: custard
ethnicity: spanish
recipes for dessert
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(posted October 9, 2003)

from Chicago, IL

Spanish Christmas Recipe

8 egg yolks
A few drops of vanilla essence
1 pint milk
2 T syrup
4 oz. sugar

Heat 3 T sugar with T water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served.

"Turron de yema" Egg yolk nougat.

Ingredients:

300 grams ground almonds
300 grams icing sugar
6 egg yolks
grated rind of lemon
grated cinnamon

Mix the ground almonds with the egg yolks
Make a syrup with the icing sugar and add the cinnamon and lemon rind leave to cook until it begins to turn brown. Add the almond paste and cook slowly stirring all the time. When it thickens nicely and does not stick press into a rectangular mould and leave to cool.

You can tip it out of mould after a couple of days.



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from natchez, United States wrote:6  0

it is a great dessert
5 starsDecember 11, 2006


 
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