Caribbean Dessert

BAKED VANILLA CUSTARD


3 cups evaporated milk

1/2 can condensed milk (14 oz can)
4 eggs
1 tsp vanilla essence
nutmeg
fresh fruits slices if desired

Preheat oven to 350 degrees. Heat milk, do not allow to boil. Beat eggs and add warm milk gradually to eggs. Make sure that eggs does not scramble when adding to milk. Add egg mixture to remaining milk and add vanilla. Cut fresh fruit in to bite size and add to mixture. Pour into greased baking dish and sprinkle grated nutmeg over top. Place the pan in a larger pan filled with water and bake for 40 minutes or until mixture is set.

VERMICELLI

5 oz Vermicelli noodles

2 tbsp butter

3 cups whole milk
½ tsp almond essence

1 tsp vanilla essence

¼ cup raisins
¼ cup condensed milk
Nutmeg to garnish

Pistachio or almond nuts if desired

In a heavy bottom saucepan, melt butter. Add noodles and allow to brown. Add milk and raisins, then cook for 10 minutes over medium heat until it has thickened slightly and noodles are soft. Add vanilla and almond essence and condensed milk, stir. Remove from heat. Before serving, garnish with freshly grated nutmeg and chopped pistachio or almond nuts.

CASSAVA PONE

Ingredients:

2½ cups sweet cassava, peeled and finely grated,

1 cup grated coconut

1 cup sugar
½ tsp ground or freshly grated nutmeg
½ tsp cinnamon
½ tsp freshly grated ginger
1 tsp vanilla essence

3 tbsp butter or margarine, melted
1  cup evaporated milk

Directions:

Preheat oven to 350 °F (180°C/Gas 4) and grease an 8 inch, square baking dish.

Combine cassava and coconut in large mixing bowl. Add sugar, nutmeg, cinnamon, ginger, vanilla, and butter and mix well. Gradually mix in enough milk to form a thick batter.
Turn mixture into prepared baking dish. Bake until set and top is browned, about 1¼ hours. let cool, then cut into slices and serve.