CUSTARD RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND RICOTTA CUSTARD (01/08/94) (22:41) 1 CUP RICOTTA CHEESE 1 CUP EVAPORATED MILK 3 EA EGGS - BEATEN 3/4 CUP SUGAR 1/2 TSP ALMOND EXTRACT CINNAMON OR NUTMEG 1 TBSP LEMON JUICE 1 TBSP ALMONDS - THIN SLICED PREHEAT OVEN TO 350F. PRESS MOISTURE OUT OF RICOTTA CHEESE. SCALD MILK AND POUR OVER BEATEN EGGS. POUR OUT THE MIXTURE INTO A BLENDER OR FOOD PROCESSOR AND ADD THE REST OF THE INGREDIENTS. BEAT. POUR INTO SHALLOW BUTTERED DISH. DUST WITH CINNAMON OR NUTMEG. SPRINKLE THIN SLICED ALOMNDS ON TOP. SET CASSEROLE DISH INSIDE LARGER PAN PARTIALLY FILLED WITH HOT WATER. COOK 45 MINUTES AT 350F. TO TEST IF DONE, INSERT KNIFE NEAR EDGE OF DISH. IF KNIFE COMES OUT CLEAN, THE CUSTARD WILL BE DONE WHEN COOL. LET COOL BEFORE SERVING. TOP WITH CHOCOLATE CURLS IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CUSTARD 3 SLIGHTLY BEATEN EGGS 1/4 CUP SUGAR 2 CUPS MILK, SCALDED 1/2 TEASPOON VANILLA COMBINE EGGS, SUGAR, AND 1/4 TEASPOON SALT. SLOWLY STIR IN LIGHTLY COOLED MILK AND VANILLA. FILL SIX 6 OUNCE CUSTARD CUPS*; SET IN SHALLOW PAN ON OVEN RACK. POUR HOT WATER INTO PAN, 1 INCH DEEP. BAKE AT 325 DEGREES FOR 40 TO 45 MINUTES, OR UNTIL KNIFE INSERTED OFF-CENTER COMES OUT CLEAN. SERVE WARM OR CHILLED. TO UNMOLD CHILLED CUSTARD, FIRST LOOSEN EDGE; THEN SLIP POINT OF KNIFE DOWN SIDE TO LET AIR IN. INVERT. * FOR ONE LARGE CUSTARD, BAKE IN 1 QUART CASSEROLE ABOUT 60 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CUSTARD 1 (01/15/94) (1:55) 6 - WHOLE EGGS OR 8 - EGG YOLKS 4 - CUPS MILK, SCALDED 3/4 - CUP SUGAR 1/2 - TSP SALT 1/2 - TSP VANILLA NUTMEG BEAT EGGS, SLIGHTLY. ADD SALT AND SUGAR, THEN MILK AND VANILLA. MIX THOROUGHLY. POUR INTO GREASED 3 QUART BAKING DISH. SPRINKLE TOP WITH NUTMEG. BAKE IN PAN OF WATER. TO TEST, INSERT KNIFE IN CENTER OF THE CUSTARD. WHEN KNIFE COMES OUT CLEAN, THE CUSTARD IS DONE. COOL BEFORE SERVING. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED CUSTARDS WITH RASPBERRIES 6 EGGS SLIGHTLY BEATEN 2/3 CUP SUGAR 1/8 TEASPOON SALT 2 TEASPOONS VANILLA 5 CUPS MILK, SCALDED NUTMEG SWEETENED FRESH RASPBERRIES HEAT OVEN TO 350 DEGREES BLEND EGGS, SUGAR, SALT AND VANILLA. GRADUALLY STIR IN MILK. POUR INTO 12 6 OUNCE CUSTARD CUPS. SPRINKLE WITH NUTMEG. PLACE CUPS IN 2 BAKING PANS, 13 X 9 X 2 INCHES. POUR VERY HOT WATER INTO PANS TO WITHIN 1/2 INCH OF TOPS OF CUPS. BAKE ABOUT 45 MINUTES OR UNTIL KNIFE INSERTED HALFWAY BETWEEN CENTER AND EDGE COMES OUT CLEAN. REMOVE CUPS FROM WATER. CHILL. UNMOLD INTO SHERBET DISHES; TOP WITH BERRIES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED TAPIOCA CUSTARD (01/07/94) (22:11) 1/4 CUP MINUTE TAPIOCA 1/2 CUP SUGAR 1/4 TEASPOON SALT 4 CUPS MILK 1 TEASPOON VANILLA 3 EGGS, SLIGHTLY BEATEN 1 TABLESPOON BUTTER NUTMEG COMBINE MINUTE TAPIOCA, SUGAR, SALT, AND MILK IN A SAUCEPAN. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE COMES TO A FULL BOIL--6 TO 8 MINUTES. REMOVE FROM HEAT; ADD VANILLA. POUR OVER EGGS, STIRRING CONSTANTLY. ADD THE BUTTER. POUR 1 1/2-QUART BAKING DISH OR 8 CUSTARD CUPS. SPRINKLE WITH NUTMEG. SET IN PAN OF HOT WATER. BAKE IN SLOW OVEN (325XF.) 45 MINUTES, OR UNTIL A KNIFE INSERTED IN CENTER COMES OUT CLEAN MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL CUSTARD MELT 12 VANILLA CARAMELS IN 1/4 CUP MILK OVER LOW HEAT, STIRRING CONSTANTLY. DIVIDE SAUCE AMONG SIX 5 OUNCE CUSTARD CUPS. PREPARE BAKED CUSTARD*; POUR OVER SAUCE; BAKE. SERVE WARM, OR CHILL AND UNMOLD. *3 SLIGHTLY BEATEN EGGS 1/4 CUP SUGAR 2 CUPS MILK, SCALDED 1/2 TEASPOON VANILLA COMBINE EGGS, SUGAR, AND 1/4 TEASPOON SALT. SLOWLY STIR IN LIGHTLY COOLED MILK AND VANILLA. FILL SIX 6 OUNCE CUSTARD CUPS*; SET IN SHALLOW PAN ON OVEN RACK. POUR HOT WATER INTO PAN, 1 INCH DEEP. BAKE AT 325 DEGREES FOR 40 TO 45 MINUTES, OR UNTIL KNIFE INSERTED OFF-CENTER COMES OUT CLEAN. SERVE WARM OR CHILLED. TO UNMOLD CHILLED CUSTARD, FIRST LOOSEN EDGE; THEN SLIP POINT OF KNIFE DOWN SIDE TO LET AIR IN. INVERT. * FOR ONE LARGE CUSTARD, BAKE IN 1 QUART CASSEROLE ABOUT 60 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL CUSTARD 1 (01/07/94) (22:08) 1/2 CUP GRANULATED SUGAR 1/4 CUP WATER 2 CUPS MILK 1/4 TEASP. VANILLA EXTRACT 3 EGGS PLUS 2 EGG YOLKS 1/2 CUP GRANULATED SUGAR 1. START HEATING OVEN TO 350X F. WITH 1/2 CUP SUGAR AND WATER, MAKE CARAMEL SYRUP AS ABOVE. POUR INTO BOTTOM OF 6 CUSTARD CUPS. 2. IN SAUCEPAN, SCALD MILK, VANILLA. MEANWHILE, WITH FORK, BEAT EGGS AND EGG YOLKS WITH 1/2 CUP SUGAR. 3. WHILE STIRRING WITH FORK, SLOWLY POUR HOT MILK INTO EGGS. THEN TURN MIXTURE INTO CUSTARD CUPS; PLACE CUPS IN SHALLOW PAN; POUR IN BOILING WATER TO COME WITHIN 1" OF TOPS OF CUPS. 4. BAKE CUSTARDS 20 TO 25 MIN. OR UNTIL SILVER KNIFE INSERTED IN CENTER COMES OUT CLEAN. REFRIGERATE. 5. TO SERVE, UNMOLD CUSTARDS; CARAMEL WILL RUN DOWN OVER THEM AS SAUCE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHIP FROZEN CUSTARD (01/15/94) (2:11) 2 - EGGS 1/2 - CUP SUGAR 1 - TSP VANILLA 1 1/3 - CUPS CHILLED EVAPORATED MILK 4 - SQUARES SEMI-SWEET CHOCOLATE, SHAVED OR GRATED BEAT EGGS, ADD SUGAR AND VANILLA AND CONTINUE TO BEAT UNTIL SUGAR IS DISSOLVED. WHIP MILK VERY STIFF. FOLD IN EGG MIXTURE LIGHTLY AND ADD CHOCOLATE. POUR INTO FREEZING TRAY AND FREEZE UNTIL STIFF. SERVES 6 - 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT BAKED CUSTARD (08-31-93) (1:35) SERVINGS: 8 1 1/2 C MILK; DIVIDED 1 C MINT-CHOCOLATE CHIPS;NESTLES 1 C SWEETENED CONDENSED MILK 2 EA EGGS; LARGE PREHEAT OVEN TO 350 DEGREES F. IN A SMALL SAUCEPAN, COMBINE 1/2 C MILK AND THE MINT-CHOCOLATE CHIPS. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. SET ASIDE. IN A LARGE BOWL, COMBINE REMAINING 1 C OF MILK, CONDENSED MILK, AND EGGS; BEAT UNTIL WELL BLENDED. ADD CHOCOLATE MIXTURE; BEAT WELL. POUR INTO A 1-QUART CASSEROLE. FILL A 13 X 9 X 2-INCH BAKING PAN WITH 4 CUPS OF WATER. PLACE CASSEROLE IN BAKING PAN. BAKE AT 350 DEGREES F. FOR 50 TO 55 MINUTES. SERVE WARM OR COOL COMPLETELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE POTS DE CREME SERVINGS: 2 1/2 C LIGHT CREAM 2 OZ GERMAN COOKING CHOCOLATE * 1 1/2 T SUGAR 1 X DASH SALT 2 EA LARGE BEATEN EGG YOLKS 1/4 T VANILLA 1 X WHIPPED CREAM (OPT.) * GERMAN COOKING CHOCOLATE SHOULD BE COARSELY CHOPPED. IN A SMALL NONMETAL BOWL STIR TOGETHER LIGHT CREAM, CHOPPED CHOCOLATE, SUGAR AND SALT. MICRO-COOK, UNCOVERED, ON 100% POWER ABOUT 1 1/2 MINUTES OR TILL CHOCOLATE IS MELTED, STIRRING EVERY 30 SECONDS. STIR ABOUT HALF OF THE HOT MIXTURE INTO THE BEATEN EGG YOLKS. RETURN ALL TO THE BOWL, MIXING WELL. MICRO-COOK, UNCOVERED, ON 50% POWER FOR 2 TO 3 MINUTES OR TILL THICKENED, STIRRING EVERY 30 SECONDS. STIR IN VANILLA. POUR INTO 2 POT DE CREME CUPS OR 6-OUNCE CUSTARD CUPS. COVER AND CHILL FOR SEVERAL HOURS OR TILL FIRM. GARNISH WITH WHIPPED CREAM, IF DESIRED. NOTE: ----- SELECTING THE RIGHT CHOCOLATE: YOU'LL FIND THREE BASIC TYPES OF CHOCOLATE IN THE BAKING SUPPLIES DEPARTMENT OF MOST SUPERMARKETS--SEMISWEET CHOCOLATE, UNSWEETENED CHOCOLATE, AND SWEET CHOCOLATE. THE SEMISWEET CHOCOLATE IS MADE FROM CHOCOLATE THAT IS JUST SLIGHTLY SWEETENED WITH SUGAR. UNSWEETENED CHOCOLATE IS THE ORIGINAL BAKING OR COOKING CHOCOLATE AND HAS NO ADDED FLAVORINGS OR SUGAR. AND SWEET CHOCOLATE, SUCH AS THE GERMAN COOKING CHOCOLATE USED IN THE CHOCOLATE POTS DE CREME RECIPE, IS CHOCOLATE MIXED WITH SUGAR AND SOMETIMES ADDITIONAL COCOA BUTTER OR FLAVORINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CUSTARD WITH CEREAL AND RAISINS (11-18-92) (3:05) IBM 2 EGGS 1 1/2 CUPS MILK 2 TABLESPOONS SUGAR 1/2 TEASPOON VANILLA EXTRACT DASH SALT 1 1/2 CUPS TOASTED OAT CEREAL 2 TABLESPOONS DARK SEEDLESS RAISINS DAY AHEAD: IN MEDIUM SIZE BOWL, WITH WIRE WHISK OR FORK, BEAT EGGS, MILK, SUGAR, VANILLA AND SALT UNTIL BLENDED. POUR MIXTURE INTO FOUR 6 OUNCE CUSTARD CUPS. SET CUSTARD CUPS IN 10 INCH SKILLET. POUR WATER INTO SKILLET TO COME HALFWAY UP SIDE OF CUSTARD CUPS. OVER MEDIUM LOW HEAT, HEAT WATER JUST TO SIMMERING. REDUCE HEAT TO LOW; COVER AND GENTLY SIMMER 10 MINUTES. IMMEDIATELY REMOVE CUPS AND REFRIGERATE. JUST BEFORE SERVING: TO SERVE, TOP EACH CUSTARD WITH 1/3 CUP CEREAL AND SOME RAISINS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE CREME BRULE (12/26/93) (1:50) 1 QUART HEAVY CREAM 10 EGG YOLKS 1/3 CUP MAPLE SYRUP 1 VANILLA BEAN 1. HEAT CREAM WITH VANILLA BEAN. DO NOT SCALD. 2. WHISK SYRUP TOGETHER WITH YOLKS. WHISK IN SOME OF THE CREAM TO TEMPER. 3. ADD ABOVE MIXTURE TO CREAM AND WHISK. 4. POUR INTO OVEN-PROOF BAKING CUPS AND BAKE IN A WATER BATH AT 325X UNTIL SET, APPROXIMATELY 1 HOUR. YIELD: 6 DEEP CUSTARD CUPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE RICE CUSTARD (01/13/94) (23:27) 3/4 - CUP DRY RICE OR LONG GRAIN RICE 1 - 3 OZ PKG EGG CUSTARD MIX 3 - CUPS MILK 1 - EGG YOLK 2 - TBSP SUGAR 1/4 - TSP NUTMEG MAPLE SYRUP COMBINE RICE, CUSTARD MIX, MILK, EGG YOLK, SUGAR AND NUTMEG IN A SAUCEPAN. BRING TO A BOIL, STIRRING CONSTANTLY. COVER; REMOVE FROM HEAT. LET STAND 5 MINUTES. MEANWHILE, POUR 1 TBSP OF MAPLE SYRUP INTO EACH OF 6 CUSTARD CUPS. POUR CUSTARD OVER SYRUP. CHILL UNTIL SET. JUST BEFORE SERVING INVERT CUPS AND UNMOLD ONTO DESSERT PLATES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OLD TIME BOILED CUSTARD (07-28-93) (0:38) MIX 1 1/2 CUPS MILK, 1/4 CUP HEAVY CREAM, 1/3 CUP SUGAR, AND PINCH OF SALT IN TOP OF DOUBLE BOILER. COOK OVER SIMMERING WATER, STIRRING TO DISSOLVE SUGAR, UNTIL NEARLY SCALDING. REMOVE FROM HEAT. IN SMALL BOWL, BEAT 2 LARGE EGGS WITH WIRE WHISK UNTIL FOAMY. GRADUALLY WHISK ABOUT 1/3 CUP OF MILK MIXTURE INTO EGGS, THEN GRADUALLY WHISK WARMED EGGS INTO HOT MILK, BEATING CONSTANTLY. CONTINUE TO COOK OVER SIMMERING WATER, STIRRING ALMOST CONSTANTLY, UNTIL MIXTURE COATS BACK OF SPOON, 10 TO 15 MINUTES. REMOVE FROM HEAT AND STIR IN 1/2 TEASPOON VANILLA. COVER SURFACE OF CUSTARD WITH PLASTIC WRAP, THEN CHILL IN REFRIGERATOR AT LEAST 2 HOURS. SERVE DOLLOPED ON PIECES OF JAM CAKE. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PUMPKIN RUM CUSTARD (01/15/94) (2:12) 1 - CUP SUGAR 4 - EGGS 1 - 14 OZ CAN SWEETENED CONDENSED MILK (NOT EVAPORATED MILK) 1 1/2 - CUPS WATER 1 - 16 OZ CAN PUMPKIN (ABOUT 2 CUPS) 1/3 - CUP LIGHT RUM 1/2 - TSP GROUND NUTMEG 1/2 - TSP SALT 1/8 TO 1/4 - TSP GROUND GINGER WHIPPED CREAM, OPTIONAL PREHEAT OVEN TO 350 DEGREES. IN SKILLET, OVER MEDIUM HEAT, COOK SUGAR, STIRRING CONSTANTLY, UNTIL MELTED AND CARAMEL COLORED. USING 8 TO 10 6 OUNCE CUSTARD CUPS, POUR ABOUT 1 TABLESPOON CARAMELIZED SUGAR ONTO BOTTOM OF EACH(OR USE 1 - 9" ROUND LAYER CAKE PAN. SET ASIDE. IN A LARGE BOWL, BEAT EGGS; STIR IN REMAINING INGREDIENTS EXCEPT WHIPPED CREAM. MIX WELL. POUR MIXTURE INTO PREPARED CUSTARD CUPS. SET CUPS IN SHALLOW PAN; FILL PAN WITH 1" HOT WATER. BAKE 50 TO 60 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL COMPLETELY. INVERT CUSTARDS ONTO SERVING PLATES. GARNISH WITH WHIPPED CREAM IF DESIRED. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH FRIED CUSTARD (01/15/94) (2:11) 1/2 - CUP CORNSTARCH 1/2 - CUP SUGAR 1/2 - TSP GROUND CINNAMON 3 - CUPS MILK 1 - TSP VANILLA 2 - MEDIUM EGGS, SLIGHTLY BEATEN 3/4 - CUP FINE, DRY BREAD CRUMBS 1 - QUART CORN OIL POWDERED SUGAR IN A 2 QUART SAUCEPAN, STIR TOGETHER CORNSTARCH, SUGAR AND CINNAMON. GRADUALLY, STIR IN MILK AND VANILLA. STIRRING CONSTANTLY, BRING TO A BOIL OVER MEDIUM HEAT AND BOIL FOR 1 MINUTE. POUR INTO A GREASED 8 X 8 X 2" BAKING DISH. COVER SURFACE WITH PLASTIC WRAP. REFRIGERATE FOR SEVERAL HOURS OR UNTIL FIRM. CUT INTO 16 SQUARES. ONE AT A TIME, DIP SQUARES INTO EGG AND COAT WITH BREAD CRUMBS. POUR OIL INTO A 3 QUART SAUCEPAN OR DEEP FRYER, FILLING NO MORE THAN 1/3 FULL. HEAT OVER MEDIUM HEAT TO 375 DEGREES. CAREFULLY, ADD CUSTARD SQUARES, A FEW PIECES AT A TIME. FRY FOR 1 TO 2 MINUTES, TURNING ONCE, OR UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWEL. SPRINKLE WITH POWDERED SUGAR AND SERVE IMMEDIATELY. MAKES 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STIRRED CUSTARD 3 SLIGHTLY BEATEN EGGS 1/4 CUP SUGAR 2 CUPS MILK, SCALDED COMBINE INGREDIENTS. COOK IN DOUBLE BOILER, PLACING PAN OVER, NOT TOUCHING, BOILING WATER; STIR CONSTANTLY. WHEN CUSTARD COATS METAL SPOON, REMOVE FROM HEAT. COOL AT ONCE (PLACE PAN IN COLD WATER; STIR 1 TO 2 MINUTES; ADD VANILLA. ) CHILL. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY CHOCOLATE BREAD CUSTARDS (01/07/94) (22:02) FOR CRUMBS, CUT SLICES INTO TINY CUBES 1 CUP SOFT BREAD CRUMBS 1/2 CUP MILK 1/2 TO 1 PKG. SEMISWEET- 1/2 TEASP. CINNAMON CHOCOLATE PIECES 1/4 TEASP. GINGER 1/3 CUP GRANULATED SUGAR 1/4 TEASP. SALT 1 1/2 CUPS MILK LIGHT CREAM 1 EGG, SLIGHTLY BEATEN START HEATING OVEN TO 350X F. IN DOUBLE BOILER, COOK CRUMBS, CHOCOLATE, SUGAR, AND 1 1/2 CUPS MILK UNTIL CHOCOLATE MELTS. COMBINE EGG, 1/2 CUP MILK, CINNAMON, GINGER, AND SALT; ADD TO CHOCOLATE MIXTURE; COOK, STIRRING, UNTIL THICKENED. TURN INTO 6 GREASED CUSTARD CUPS. BAKE 10 MIN., OR UNTIL CUSTARDS ARE BUBBLING. SERVE WARM, WITH CREAM. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=