Recipe - Cuban Caramel Custard

2 One half cup White sugar
6 Eggs
1 cn (large) evaporated milk
1 cn (small) evaporated milk

Heat 1 cup of the sugar slowly in a heavy skillet, stirring constantly with
a wooden spoon until sugar melts & turns a light caramel color. Pour into a
1quart covered mold, turning to completely coat sides with sugar until it
cools (about 5 minutes). Mix eggs, 1One half cups sugar & evaporated milk,
beating lightly. Pour into mold. Cover & set in hot water & steam 11/4
hours at 350 degrees. Serves 68.

MARGARET BUSH

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.