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Full Online Book HomeLearning KitchenDesserts - Spanish Custard
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Desserts - Spanish Custard Post by :happyroy Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2145

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Desserts - Spanish Custard

3 cups sugar
1/2 cup water
6 eggs
1 teaspoon vanilla
1/4 teaspoon anisette, scant
pinch salt
1 pint boiling milk

Boil 1 cup sugar and 1/2 cup water until brown, then pour the caramel into 6 molds.

Beat eggs, add 2 cups sugar, vanilla, anisette, salt and beat again. Add boiling milk little by little, then strain through cloth or china colander.

Pour mixture into custard cups, put cups in water-filled pan and bake for 30 minutes in 350 oven. Don't let water boil or custard will be filled with holes. Cool in refrigerator.
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6 egg yolks 2 tablespoons sour cream 1/2 teaspoon salt 1 jigger of whisky 2 cups flour - more if dough is too soft cooking oil for deep frying. Mix all ingredients together. Roll dough very thinly. Cut into strips about 2 1/2" wide. Cut these into 3" pieces. Cut a small slit in the centre and turn inside out. Fry in deep fat. Dough will bubble a bit. Turn over and cook for 1 minute longer on the other side. When cool, sprinkle with confectioners sugar. Angel wings - Baked 3 cups flour

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