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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch. | 2. Reduce heat, and simmer for 10 minutes, add vanilla. | 3. Remove from heat; cool. | 4. Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes. | 5. Remove from heat and cool. | 6. Meanwhile, beat egg yolks and add to cooled milk mixture. | 7. Preheat oven to 350°F. | 8. Divide mixture among 8 heat-resistant dessert dishes or ramekins. | 9. Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean. | 10. Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch. | 11. Refrigerate for 2 hours. | 12. Un-mold onto dessert plates. | 13. If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
cinnamon	2			-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg yolk	8			437.92	4.8824	21.5696	36.0944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.