Santa Fe Natillas

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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