Natillas (Mexican Custard)
Description
Simple pantry ingredients combine in this recipe for natillas, or Mexican custard, that's easy to make ahead and chill for dinner parties.
Ingredients
•
3/4 cup white sugar
•
3 tablespoons cornstarch
•
2 1/4 cups milk, divided
•
3 large eggs, separated
•
1 tablespoon ground nutmeg
•
1 pinch salt
•
1 tablespoon white sugar
•
1/2 teaspoon ground nutmeg, or to taste
Directions
1
Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
2
Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
3
Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
4
Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
5
Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.