Santa Fe Natillas

1. 1

   Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.

2. 2

   In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.

3. 3

   Remove the mixture from the heat and whisk into the egg mixture gradually.

4. 4

   Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).

5. 5

   Mix in the vanilla and remove from the heat, allowing it to cool.

6. 6

   The recipe can be made ahead until this point.

7. 7

   Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.

8. 8

   Sprinkle with freshly grated nutmeg and/or cinnamon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.