Name: Natillas (Mexican Custard)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: White sugar - ¾ cup; Cornstarch - 3 tablespoons; Milk, divided - 2 ¼ cups; Eggs, separated - 3 large; Ground nutmeg - 1 tablespoon; Salt - 1 pinch; White sugar - 1 tablespoon; Ground nutmeg, or to taste - ½ teaspoon

Ingredients for - Natillas (Mexican Custard)

1. White sugar ¾ cup

2. Cornstarch 3 tablespoons

3. Milk, divided 2 ¼ cups

4. Eggs, separated 3 large

5. Ground nutmeg 1 tablespoon

6. Salt 1 pinch

7. White sugar 1 tablespoon

8. Ground nutmeg, or to taste ½ teaspoon

How to cook deliciously - Natillas (Mexican Custard)

1 . Stage

Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.

2 . Stage

Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.

3 . Stage

Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.

4 . Stage

Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).

5 . Stage

Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.