Recipe - Custard Cups With Strega

4 lg Eggs
One half cup Sugar
One half teaspoon Vanilla
1 teaspoon Zest, lemon
2 One half cup Milk, scalded
One half cup Sugar
3 tablespoon Water
One half cup Liqueur, Strega

Beat the eggs with the sugar and vanilla until froth and
lemoncolored.

Add the lemon zest and continue beating.

Add the milk, whisking all the while.

Boil the second halfcup of sugar with the water to make caramel and
pour into custard cups.

Add the whisked eggandmilk mixture and place cups in a pan. Fill the
pan with enough water to come halfway to the top of the cups.

Bake at 350 F for 45 minutes or until a toothpick comes out clean when
inserted into the center of the custards.

Unmold and serve with Strega.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini