Registered: September 23, 2004 Location: Brandon, FL Posts: 799
Mon, Feb 21, 2005 @ 5:01 PM
Here's the recipe:
A Philippine variation of the classic Spanish dessert.
1 can sweetened condensed milk
1 can evaporated milk
8 egg yolks
2 whole eggs
½ cup sugar
Grated rind of 1lime
Additional 1/2 cup sugar plus 1/2 cup water for syrup
Preheat oven to 300 degrees. For the syrup, heat the sugar and water together until the mixture thickens and the surface is covered with large bubbles. Don’t let it brown. Remove from heat and pour into the bottom of an 8-inch metal cake pan.
For the custard, mix together the two milks, eggs, egg yolks and sugar. Strain this mixture through a mesh sieve, and add the grated lime rind last.
Pour the custard into the prepared pan. Place the cake pan into a roasting pan and place in the oven. Carefully pour hot water around the cake pan to a depth of about an inch – be careful not to splash any water into the custard.
Bake for about an hour or until the custard jiggles like Jell-O. A knife inserted in the middle should come out almost clean. Do not overbake.
Cool the custard, run a knife around the edges, then invert over a serving plate. Delicious!