INGREDIENTS

INSTRUCTIONS

OPTIONAL SEASONING
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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