Name: Vanilla Cinnamon Custard with Abuelita Sauce
Prep time: 10 s
Cook time: 50 s
Total time: 180 s
Yield: 8
Cuisine: Mexican
Ingredients: 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk; 6 large egg yolks; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 3 tablets (90 g each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink; 1/4 cup NESTLÉ CARNATION Evaporated Milk or cream; 2 tablespoons coffee liqueur (optional)

MAKE IT

Step 1

Preheat oven to 325° F.

Step 2

Place evaporated milk, sweetened condensed milk, egg yolks, eggs, vanilla extract and cinnamon in blender; cover. Blend until smooth. Pour evenly into eight 6-ounce custard cups. Place custard cups in 13 x 9-inch baking pan. Pour hot water in pan to 1-inch depth.

Step 3

Bake for 45 minutes or until knife inserted in center of one custard comes out clean. Remove to wire racks to cool. Refrigerate for at least 2 hours before serving.

Step 4

Place Abuelita chocolate and evaporated milk in small saucepan. Heat over medium heat, stirring frequently, until chocolate is melted and texture is smooth; remove from heat and stir in coffee liqueur. Serve sauce with custard.