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Natillas (Mexican Custard)
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 325 minutes
Whip up a delightful Mexican custard using basic pantry staples, perfect for prepping ahead and serving at elegant gatherings.
Ingredients:
0.75 cupwhite sugar
3tablespoons cornstarch
2.25 cups milk, divided
3 large eggs, separated
1tablespoonground nutmeg
1pinchsalt
1tablespoonwhite sugar
0.5 teaspoonground nutmeg, or to taste
Instructions:
Combine sugar and cornstarch in milk until dissolved. Beat egg yolks, then mix with nutmeg and salt until a thick paste forms.
In a heavy pan over low heat, pour the remaining milk. Stir in the paste mixture constantly until it thickens and comes to a boil, or coats the back of a spoon.
Whisk egg whites until stiff peaks form, gradually sprinkle in 1 tablespoon of sugar, and keep whisking. Gently fold this airy mixture into the warm custard.
Transfer the mixture into individual ramekins or stylish martini glasses for a touch of elegance.
Refrigerate for at least 5 hours and dust the remaining nutmeg on the cold dessert to enhance its visual appeal.