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Ingredients
- 3 large eggs
- 1 cup sorghum
- 1 cup evaporated milk
- 14 teaspoon salt
- 1 12-2 teaspoons freshly grated nutmeg
Method
- beat eggs until light and lemon colored, add sorghum, milk, half of nutmeg and salt.
- beat until well blended.
- cook on low heat, stirring constantly so it will not burn or stick to the bottom of the pan.
- cook until it is the thickness of custard.
- remove from heat and beat in remainder of nutmeg.
- place in a glass jar to keep refrigerated until ready to use.