Recipe For Spanish Natillas

Cook over medium heat 10 minutes stirring constantly.

Recipe for spanish natillas. In a large saucepan heat 5 cups of milk on medium heat. Stir in whipping cream. Gradually add remaining 1 3 4 cups milk stirring constantly with a whisk.

Whip the egg whites with an electric mixer until stiff then set aside. In a large heavy saucepan over medium heat scald remaining milk do not boil. Slowly pour egg yolk mixture into the warming milk hile beating with electric mixer on low speed.

Natillas spanish custard serves 6 or 7. Add mixture to sauce pan and heat until boils and thickens. Let stand for 10 minutes.

Temper mixture with about 1 2 to 1 c of warm milk. Combine 3 4 cup sugar cornstarch and salt in a medium saucepan over medium high heat. Bring to the boil and immediately remove from heat.

Separate yolks from egg whites. In a medium sized mixing bowl combine sugar flour salt egg yolks and 2 tbsp. Using a wooden spoon stir continuously over medium heat so the milk does not stick.

Gradually add the egg yolks to the milk and beat with a whisk over low heat until mixture thickens about 10 minutes. Bring 3 cups milk to a boil. Sprinkle top with cinnamon.