1. Preheat oven to 350 F. 2. In saucepan, bring the milk & vanilla bean to just below boiling. Remove from the heat & cover to let the bean steep. 3. Heat 1/2 cup sugar in skillet over low heat until melted and light brown. Pour at once into 6 custard cups, dividing evenly. Swirl sugar around cups (Work with care as carmel is very hot). 4. Beat together eggs, egg yolks and remaining 1/2 cup sugar until light & foamy. Slowly add the milk (discard the vanilla bean) & mix thoroughly. Add spices & brandy & blend. Pour into custard cups. 5. Place cups in a shallow pan & pour enough boiling water around cups to come halfway up sides. Place in preheated oven & reduce heat to 350 F. Bake 40-45 min. or until knife inserted in the center of custard comes out clean. Chill. 6. To unmold, loosen edge & slip point of knife along side to let air in. the point of a knife along the side to let air in. Invert on plate. LA BOLA EAST QUINCY, DENVER BEV: MARGARITAS From the
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 279 (35%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 1369.9mg||422 %|
|Sodium 218.6mg||8 %|
|Potassium 288.3mg||8 %|
|Total Carbohydrate 105.5g||31 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 105.4g|
|Protein 27.4g||39 %|
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Calories per serving: 803
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