natilla creme

Categories
Tex/mexican
Dessert
Yield
6 servings
MeasureIngredient
Eggs, separated
¼ cup Flour
1 quart Milk
¾ cup Sugar
⅛ teaspoon Salt
Nutmeg

Servings: 6

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.

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