Recipe - Creme Polombiers With Macaroons And Cognac

2 cup Sugar
One half cup Water
4 cup Milk
2 tablespoon Vanilla extract
4 Whole eggs
8 Egg yolks

Preheat oven to 350 F. Boil 1 cup sugar & the water in a nonstick pan or
small skillet until caramel is slightly browned. Pour into an 8cup mold &
quickly turn mold about so that entire inside is filmed with caramel. Set
aside. In a separate saucepan bring milk & vanilla to boiling point. Beat
whole eggs, egg yolks & remaining sugar together. Gradually add milk
mixture & stir until well blended. Pour custard into mold. Bake in
preheated oven about 40 minutes until set. Remove from oven & allow to cool
in mold. Carefully unmold onto a serving dish by first pressing fingers
firmly against the outside rim of the mold & then on the bottom & around
the sides. Press serving dish directly over the mold & invert both. The
custard should slide out onto the dish.

BAGWELLS

WINE: CHATEAU D'YQUEM. 1967.

KALAKAUA AVENUE, HONOLULU.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.