Recipe
Mexican Pinto Bean Dip Recipe
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- 3 Egg yolks beaten
- 2 c Milk
- 2 tb Cornstarch
- 1 ts Vanilla
- 1/4 ts Salt
- Custard sauce:
- 1/4 c Rum
- 4 tb Butter
- 1/4 c Sugar
- 1/2 c Sugar
Directions
- Step #1 Mix sugar & rum.
- Step #2 Slice horizontal wedge from pineapple.
- Step #3 Lift top and remove fruit carefully cutting into small chunks.
- Step #4 add sugar & rum to fruit.
- Step #5 Return fruit to pineapple.
- Step #6 top this with butter & cover entire pineapple with foil.
- Step #7 Place on baking sheet.
- Step #8 bake 350 for 20 mins.
- Step #9 Serve warm with chilled custard sauce.
- Step #10 For sauce: mix sugar cornstarch, milk & salt in saucepan.
- Step #11 Cook over low heat/flame until smooth & thick ( 15 mins ).
- Step #12 add small amount of cooked custard to egg yolks; mix & pour this into remaining custard over heat.
- Step #13 Cook several mins longer.
- Step #14 remove this from heat.
- Step #15 add vanilla & chill.
- Step #16 ~---.
- Enjoy the MEXICAN PINTO BEAN DIP recipe
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