Natilla Creme
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | quart |
milk
|
|
| ¾ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 59 | ml |
all-purpose flour
|
|
| 0.9 | l |
milk
|
|
| 177 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
nutmeg
|
*
|
Directions
Make a paste of egg yolks, flour and 1 cup of the milk.
In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature.
Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard.
Remove from heat and cool to room temperature.
Beat egg whites until stiff but not dry and fold into the custard.
Chill before serving.
Spoon custard into individual serving dishes.
Sprinkle each with nutmeg before serving.
Or spoon custard over chilled guava slices.
Served over guava is my personal favorite.
