NATILLAS

Natillas image

Provided by Teresa Morgan

Number Of Ingredients 11

2 3/4 cups fat-free milk, divided
4 large egg yolks
1 cup granulated sugar, divided
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
1 vanilla bean, split lengthwise
2 teaspoons butter
4 large pasteurized egg whites
1/4 teaspoon vanilla extract
freshly grated nutmeg

Steps:

1. Directions: 1.Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside. 2. Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. 3. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat. 4. Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. 5. Remove from heat. 6. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill. 7. Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. 8. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard. 9. Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg. Yield: 8 servings