A popular and traditional dessert of the Philippines.


2 1/4 cups sugar 6 whole eggs 2 cans (14 oz. ea.) of evaporated milk 1/4 tsp finely grated lime or lemon rind 1/2 tsp vanilla


  1. Preheat oven to 325 degrees F.
  2. Melt 1/2 cup sugar in an 8" round baking pan over low heat. Tip pan back & forth to distribute caramelized sugar evenly.
  3. Beat egg.
  4. Add remaining sugar gradually.
  5. Pour milk slowly into egg mixture stirring constantly.
  6. Add lime or lemon rind & vanilla. Mix well.
  7. Pour mixture into caramel-lined pan. Place it in a larger, shallow baking pan and set in the middle shelf of the oven.
  8. Pour enough hot water into the the bigger pan to come half-way up to sides of the custard pan.
  9. Bake for 1 1/2 to 2 hours or until knife inserted in the center comes out clean.
  10. Let cool at room temperature.
  11. Chill for several hours before serving.

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