Title: Natilla (Spanish Custard)
Categories: Ground Beef Dairy Muffins Blank
Yield: 6 Servings
| 3/4 | c | Evaporated milk |
| 1 1/4 | c | Milk |
| 1 | pn | Salt |
| 1 | | Piece lime rind; (2 inch) |
| 3 | | Egg yolk |
| 2 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla extract |
1. Combine the evaporated milk, fresh milk, salt, and lime rind in a heavy
saucepan, bring just to a boil, and set aside to cool. 2. In a mixing bowl,
beat the egg yolks until lemon colored. 3. In a seperate bowl, mix the
cornstarch with enough of the cooled milk to make a light paste. Slowly add
the rest of the milk and the egg yolks, stirring constantly. 4. Strain this
mixture into another saucepan. Stir in the sugar and cook over low heat,
constantly stirring, until the mixture thickens. Stir in the vanilla and
set the custard aside to cool. 5. Spoon it into a serving bowl and
refrigerate it until chilled.