| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Archived, Cuba, Desserts, Update | 6 | Servings | |
INGREDIENTS
| 8 | Egg yolks | |
| 4 | c | Milk |
| 1/4 | c | Cornstarch |
| 1 | c | Sugar |
| 1 | t | Vanilla extract |
INSTRUCTIONS
Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix the egg yolks with 1 cup of the milk. In another bowl, mix the cornstarch with another cup of milk, then add the sugar and the remaining milk. Strain the egg-yolk mixture through a fine strainer into the cornstarch mixture and stir to combine well. 2. In a heavy, medium-size saucepan over medium heat, cook the mixture, stirring constantly, until thickened, 20 minutes. Remove from heat, add the vanilla, and stir to blend. 3. Pour into a serving bowl, let cool to room temperature, cover, and refrigerate 2 hours or overnight. Before serving, dust with cinnamon. If you are caramelizing the custard, cook the sugar in a small, heavy saucepan over medium heat, stirring constantly after it starts to bubble, until it is golden brown, 6 to 8 minutes. Drizzle it over the custard and refrigerate until the caramel sets. If you want a crisp sugar crust, pour the custard into an ovenproof mold, and refrigerate as directed above. Before serving, sprinkle the sugar over the top, and place under a preheated broiler just until the sugar melts. Watch closely, as the sugar burns quickly. Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA Sweet Custard File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 83
Total Fat: 9.2g
Cholesterol: 258.9mg
Sodium: 88.2mg
Potassium: 254.3mg
Carbohydrates: 46.9g
Fiber: <1g
Sugar: 41.7g
Protein: 9g