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Cuban Vanilla Custard recipe
from All About Cuban Cooking, courtesy of Josefina
Alvarez
(posted with author's permission, repost with credit
but do not reprint)
8 egg yolks
2 cups of milk
4 tsp corn starch
1 tsp vanilla
1 stick cinnamon
1 tsp grated lemon rind
1/4 tsp salt
1/4 cup water
1 1/2 cup sugar
Bring milk to a boil with cinnamon, salt and lemon
peel. Let cool to room temperature. In separate bowl, beat egg yolks
and sugar, dissolve corn starch in water. Mix all ingredients except
vanilla. Cook over medium flame until fluid thickens. Add vanilla
and serve in individual dishes, sprinkle with powdered cinnamon.
serves
4
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