INGREDIENTS

INSTRUCTIONS

Here are the final two recipes I sampled at the Santa Fe Cooking
School. I hope you enjoy them. Traditional Foods of New Mexico from
the Santa Fe School of Cooking, Santa Fe, NM (505) 983-4511.
http://www.intac.com/~avalon/SANTAFE8.HTML  Make a paste of egg yolks
and 1/2 cup of the cream, and then stir in  the flour, mixing well. Add
sugar and salt to the rest of the cream  and scald in saucepan. Stir
scalded cream gradually into egg mixture  and place in double boiler.
Cook slowly, stirring constantly, until  the mixture has become
thickened, about 20 minutes. Mix in vanilla  and let cool. Beat egg
whites until stiff, then fold into custard.  Garnish with canela,
nutmeg, or sweet spice.  Notes from the chef: To cut down on the amount
of fat, substitute  evaporated skim milk or half and half for the heavy
cream. Make sure  to place double boiler over, not in, boiling water.
Thickened  consistency is correct when the mixture coats the back of a
spoon and  you can draw a track with your finger down the coating and
the mark  remains. Canela is described as similar to light cinnamon;
Santa Fe  sweet spice is a commercially prepared blend of sweet spices.
To achieve best results with beating egg whites, make sure the whites
are room temp before beating them. Adding a pinch of cream of tartar
near the end helps, too. The instructor seemed mildly offended when
one of us voiced the salmonella concern since the egg whites aren't
cooked. She seemed to think that Santa Fe was somehow immune from  that
health concern (NOT!). But she said that if we were afraid to  serve
uncooked whites, they could be beaten and then poached by large
spoonfuls in boiling water and served atop the creamy custard. I did
eat the uncooked version at the lunch and it was wonderful. Obviously
I lived to tell the tale. But I do plan on poaching the whites when I
prepare this dessert for company!  Posted to FOODWINE Digest 09 Oct 96
From:    Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU>  Date:    Thu,
10 Oct 1996 10:59:07 -0400

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 534
Calories From Fat: 409
Total Fat: 46.4g
Cholesterol: 256mg
Sodium: 117.4mg
Potassium: 130mg
Carbohydrates: 25.3g
Fiber: <1g
Sugar: 19g
Protein: 6g