| Yield:
4 servings Time:
1 hour 20 minutes
- 8
ounces huitlacoche
-
8 ounces whole milk
-
8 ounces heavy cream
-
4 eggs, beaten
-
kosher salt to taste
-
fresh ground black pepper to taste
Preheat
oven to 200°F.
In
a saucepan, bring milk, cream and huitlacoche to a boil. Simmer
for 5 minutes. Then, purée the mixture in a blender,
being careful to hold the lid on the machine with a towel.
The hot liquid may spatter.
Temper
the eggs by whisking one third of the warm huitlacoche mixture
into the beaten eggs. Stir well.
Add
remainder of huitlacoche mixture, stir and let cool.
After
mixture has cooled, pour the mixture into 4-ounce oven-proof
molds. Place on a baking sheet in preheated oven and let cook
for 1 hour.
|
