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Vanilla Cinnamon Custard with Abuelita Sauce

Vanilla Cinnamon Custard with Abuelita Sauce
Makes:
8
Prep Time:
10
minutes
Total Time:
180
minutes
Vanilla Cinnamon Custard with Abuelita Sauce is an elegant dessert option that is rich with chocolate flavors. An optional addition of coffee liqueur adds extra dimension to the sauce. Great for entertaining.

In this recipe:




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Ingredients:

  • CUSTARD
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 6 large egg yolks
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Hot water
  • SAUCE
  • 3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
  • 1/4 cup NESTLÉ CARNATION Evaporated Milk or cream
  • 2 tablespoons coffee liqueur (optional)

Directions:

PREHEAT oven to 325° F.

FOR CUSTARD:
PLACE
evaporated milk, sweetened condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender; cover. Blend until smooth. Pour evenly into eight 6-ounce custard cups. Place custard cups in 13 x 9-inch baking pan. Pour hot water in pan to 1-inch depth.

BAKE for 45 minutes or until knife inserted in center of one custard comes out clean. Remove to wire racks to cool. Refrigerate for at least 2 hours before serving.

FOR SAUCE:
PLACE
Abuelita chocolate and evaporated milk in small saucepan. Heat over medium heat, stirring frequently, until chocolate is melted and texture is smooth; remove from heat and stir in coffee liqueur. Serve sauce with custard.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Vanilla Cinnamon Custard with Abuelita Sauce

    Ingredients

    • CUSTARD
    • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
    • 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 6 large egg yolks
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • Hot water
    • SAUCE
    • 3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
    • 1/4 cup NESTLÉ CARNATION Evaporated Milk or cream
    • 2 tablespoons coffee liqueur (optional)

     

    Directions

    PREHEAT oven to 325° F.

    FOR CUSTARD:
    PLACE
    evaporated milk, sweetened condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender; cover. Blend until smooth. Pour evenly into eight 6-ounce custard cups. Place custard cups in 13 x 9-inch baking pan. Pour hot water in pan to 1-inch depth.

    BAKE for 45 minutes or until knife inserted in center of one custard comes out clean. Remove to wire racks to cool. Refrigerate for at least 2 hours before serving.

    FOR SAUCE:
    PLACE
    Abuelita chocolate and evaporated milk in small saucepan. Heat over medium heat, stirring frequently, until chocolate is melted and texture is smooth; remove from heat and stir in coffee liqueur. Serve sauce with custard.

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