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A fusion of indigenous Mexican ingredients with imports brought by the Spanish created the greatness of Mexican cuisine.

  • 1 quart milk
  • Grated zest of 1 lemon
  • Dash salt
  • 1 cinnamon stick
  • 4 eggs
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • Powdered cinnamon for sprinkling


Combine milk, lemon rind, salt and cinnamon stick in saucepan.  Bring to a boil to scald milk, then remove from heat.  Set aside to cool slightly.

Beat together eggs, sugar, and cornstarch. Strain milk and add to beaten mixture, stirring slowly until smooth.

Put n a clean pot, and cook over very low heat until mixture thickens slightly and spoon becomes coated, about 3 minutes. Pour into individual serving dishes.  Chill.  Just before serving, sprinkle on cinnamon.

Serves: 6 to 8

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