Name: Natilla (Spanish Custard)
Ingredients: 3/4 c Evaporated milk; 1 1/4 c Milk; 1 pn Salt; 1 Piece lime rind; (2 inch); 3 Egg yolk; 2 tb Cornstarch; 1/2 c Sugar; 1/2 ts Vanilla extract

It is required of us that we be tender of the good name of our brethren; where we cannot speak well, we had better say nothing than speak evil; we must not take pleasure in making known the faults of others, divulging things that are secret, merely to expose them, nor in making more of their known faults than really they deserve, and, least of all, in making false stories, and spreading things concerning them of which they are altogether innocent. What is this but to raise the hatred and encourage the persecutions of the world, against those who are engaged in the same interests with ourselves, and therefore with whom we ourselves must stand or fall?

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Spanish	Ground beef, Beef, Dairy, Muffins, Sent to elf	6	Servings

INGREDIENTS

3/4	c	Evaporated milk
1 1/4	c	Milk
1	pn	Salt
1		Piece lime rind; (2 inch)
3		Egg yolk
2	tb	Cornstarch
1/2	c	Sugar
1/2	ts	Vanilla extract

INSTRUCTIONS

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.
Per serving: 313 Calories; 6g Fat (16% calories from fat); 4g Protein; 60g
Carbohydrate; 118mg Cholesterol; 407mg Sodium ###
Recipe by: M.J. Lluria de O"Higgins,  A TASTE OF OLD CUBA, p.229 Posted to
TNT - Prodigy's Recipe Exchange Newsletter  by [email protected]
(Katherine L Smith) on Aug 6, 1997

A Message from our Provider:

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