Natilla - Latin Custard
Make this custard for a simple, make-ahead dessert. Maria cookies are sold in the Mexican aisle of most supermarkets or Latin markets. You can also use any simple tea biscuit.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 4 large eggs
- 1⁄2 cup flour
- 1 quart milk
- 3⁄4 cup granulated sugar
- 1⁄8 tsp. salt
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 8 Maria cookies
- Separate the eggs.
- Make a paste of the egg yolks, flour, and 1 cup of the milk.
- In a medium-sized saucepan, add the sugar and salt to the remaining milk and scald at medium heat. Add the egg yolk mixture to the scalded milk and continue to cook, stirring constantly, at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature.
- Beat the egg whites until stiff. Fold into the custard.
- Cover and chill for at least 2 hours before serving.
- Spoon into individual dishes, top with a cookie, and sprinkle with nutmeg and cinnamon right before serving.