Santa Fe Natillas Food

NATILLAS (SPANISH CUSTARD)

Steps:

• Instructions Separate yolks from egg whites. Save the yolks. Whip the egg whites with an electric mixer until stiff, then set aside. Heat milk in a deep saucepan on medium high, then add sugar and salt. Stir frequently with a whisk so milk doesn't rise over the edge of the pan as it warms. Whisk flour with 1/4 cup water. Add to milk mixture and boil for approximately 2 minutes, until mixture thickens. Stir constantly so the bottom doesn't scorch. Reduce heat to medium. Add the egg yolks and, gradually, the stiffened egg whites. Continue to mix on the stovetop until mixture has a pudding-like consistency. When completely mixed, pour into a bowl. Sprinkle cinnamon on top. Serve warm or chilled.

SANTA FE NATILLAS

Steps:

• 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.