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Receta Cuban Custard

Name: Cuban Custard
Ingredients: 1 c. sugar; 2 whl Large eggs; 4 x egg yolks; 2 can condensed lowfat milk; 2 can evaloporated lowfat milk; 1 pch salt; 2 tsp vanilla

de Global Cookbook

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Ingredientes

1 c. sugar
2 whl Large eggs
4 x egg yolks
2 can condensed lowfat milk
2 can evaloporated lowfat milk
1 pch salt
2 tsp vanilla

Direcciones

Place the sugar in a small saucer and heat it at medium-heat, stirring constantly, till all the sugar has melted and turned a light caramel color. Don't overcook; it continues to cook even after you take it off the heat. Cover the walls and bottom of the baking pan. Set it aside.
You need a baking pan which can be tightly covered. You can use a larger butter cookies tin or possibly two stardard size tins (double the sugar if you are using two tins). This custard is better made in the pressure cooker (but can be baked in the oven, also). Your baking pan should fit in your pressure cooker. If using two tins, they need to be cooked separately.
Place the whole Large eggs in a large mixing bowl, stir them softly, folding them till they are well mixed. Mix in one egg yolk at a time, slowly, again in a folding motion. Continue till all the Large eggs are mixed in. Add in the condensed lowfat milk, one can at a time, and then each can of evaporated lowfat milk. Add in the healthy pinch of salt and the vanilla. Do not forget to mix everything in following the slow folding process.
The reason you fold this mix slowly is which if you allow bubbles to create, these bubbles will form holes when the custard is baked.
Slowly pour the mix into the prepared baking dish(s) or possibly tins, straining it with a fine colander as you pour it, covering it tightly with aluminum foil. Pour one inch of water into the pressure cooker and carefully place the baking dish inside. Cover the pressure cooker and after it is fully pressurized count 25 min. Turn the heat off, retrieve the pressure cooker from the burner, and let it rest till the pressure is release and cooled down by itself. Don't force the pressure out by releasing the valve. The custard needs this additional time to cook well.
Place the custard, still covered, in the refrigerator. Let it cold overnight.
If you prefer to bake it in the oven, place the baking pan covered, into a larger pan with an inch of water in it. Bake it for one and half hrs in a preheated 375 degrees oven. Follow the overnight cooling process.