Natilla(Spanish Custard)

* Exported from MasterCook *

Natilla (Spanish Custard)

Recipe By : M.J. Lluria de O"Higgins, A TASTE OF OLD CUBA, p.229
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Beef
Dairy Muffins
Sent To Elf Sent To Mc
Sent To Tnt Tried And True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup evaporated milk
1 1/4 Cups milk
1 Pinch salt
1 Piece lime rind -- (2 inch)
3 egg yolk
2 Tablespoons cornstarch
1/2 Cup sugar
1/2 Teaspoon vanilla extract

1. Combine the evaporated milk, fresh milk, salt, and lime rind in a
heavy saucepan, bring just to a boil, and set aside to cool.
2. In a mixing bowl, beat the egg yolks until lemon colored.
3. In a seperate bowl, mix the cornstarch with enough of the cooled milk
to make a light paste. Slowly add the rest of the milk and the egg
yolks, stirring constantly.
4. Strain this mixture into another saucepan. Stir in the sugar and
cook over low heat, constantly stirring, until the mixture thickens.
Stir in the vanilla and set the custard aside to cool.
5. Spoon it into a serving bowl and refrigerate it until chilled.
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Per serving: 313 Calories; 6g Fat (16% calories from fat); 4g Protein;
60g Carbohydrate; 118mg Cholesterol; 407mg Sodium ###