1. Preheat oven to 350F.

2. Scald the milk, but don't boil. Set aside to cool.

3. Beat the eggs well w/ 1/4 cup sugar, vanilla, nutmeg, cinnamon, allspice, Cognac, & salt. Whisk in cooled milk.

4. Place 1-1/2 cups sugar w/ water to cover in heavy, non-tin-lined saucepan. Cook over high heat w/o stirring until mixture attains rich, golden caramel color.

5. Remove from heat & distribute caramel evenly among four 6-oz. Ramekins. Swirl the cups to coat the sides & bottom of each dish. Work carefully-molten caramel is extremely hot.

6. Once the carmel has cooled, ladle the custard mixture into the cups & place the cups in a shallow roasting pan w/ 1 inch of boiling water. Bake in oven 1 hour. Or until inserted skewer comes out clean. Cool completely before serving. To unmold, invert ramekins over deep dishes & shake until free.

Casa Romero

Gloucester St.; Boston

Bev:Carta Blanca Or Dos Equis

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.