Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Eggs 2 1/2 c Milk, scalded
1/2 c Sugar 1/2 c Sugar
1/2 ts Vanilla 3 tb Water
1 ts Zest, lemon 1/2 c Liqueur, Strega

Beat the eggs with the sugar and vanilla until froth and
lemon-colored.

Add the lemon zest and continue beating.

Add the milk, whisking all the while.

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

Add the whisked egg-and-milk 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, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

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