8-10 SERVINGS | COOK TIME: 1 HR 10 MIN | PREHEAT: 350°
Ingredients
- 3 cups sugar
- 3 egg whites
- 2 big cans of carnation evaporated milk
- 8 egg yolks
- 2 tsp. vanilla
- Grated rind of lemon
Directions
- Melt 1 cup of sugar in a skillet until it is golden brown; then pour it into a mold (angel cake pan) and coat sides by switching it around.*
- Beat eggs & egg yolks together well and add milk, 2 cups of sugar and vanilla.** Pour it into the prepared mold.
- Place mold in a larger pan containing about 1 inch of water.
- Bake in a 350 oven for 1 hour and 10 minutes. (test to see if a knife blade comes out clean).
- Take out of oven, let cool a bit and then put in refrigerator until cold. To un-mold, run a spatula around edges and invert.
Notes
From Allyson: Below is my best interpretation of Lina’s hand-written notes. I second working fast when pouring the melted sugar into the mold or pan. The grated rind of lemon in the ingredients is also from the handwritten notes.
*Medium heat. Pie pan. Work fast.
**& beat.
You can serve it straight out of the oven. 😊
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