Natillas (a Very Light Custard)


1-cup sugar
2-1/4 cups milk
3 egg yolks (reserve whites for use in cooking)
3 tsp Just Whites (powdered egg whites)
3 tbsp corn starch
1 1/2 tbsp sugar
1 tps vanilla

Beat egg yolks till light and fluffy, set aside.
In a 2 qt. saucepan put one cup of milk, 3/4 cup sugar and the cornstarch, stir until dissolved. Pour in the egg yolks, the rest of the milk and the nutmeg. Heat slowly while stirring occasionally until it thickens. Meanwhile beat egg whites according to directions on package until stiff. Add 1 tbs sugar. Carefully fold beaten egg whites into hot custard. Sprinkle lightly with Cinnamon. May be served warm or cold.

Recipe Summary:
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 10 to 20 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns