Santa Fe Natillas
Ready In: 1 hr 10 mins
Serves: 6
Yields: 6 6-oz servings
Ingredients
Directions
- Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
- In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
- Remove the mixture from the heat and whisk into the egg mixture gradually.
- Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
- Mix in the vanilla and remove from the heat, allowing it to cool.
- The recipe can be made ahead until this point.
- Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
- Sprinkle with freshly grated nutmeg and/or cinnamon and serve.
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