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Natillas

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Ingredients
  Eggs 6
  Cream of tartar 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Sugar 18 Tablespoon
  Half and half 1 1⁄2 Cup (24 tbs) (Light Cream)
  Milk 1 1⁄2 Cup (24 tbs)
  Grated lemon peel 1
  Vanilla 2 Teaspoon
Directions

Separate 3 of the eggs.
Beat the 3 egg whites until foamy, add salt and cream of tartar, and beat until stiff, then gradually beat in 6 tablespoons sugar.
Pour 1 inch of hot water into a 9 by 13-inch baking pan; spoon meringue in 6 balls onto water.
Place in a 425° oven; bake for 8 minutes, or until lightly browned.
Remove from oven.
Holding meringues with spatula, drain off water.
Let stand at room temperature.
Pour half-and-half and milk into the top of a double boiler, place over hot water, and heat until scalded.
Beat remaining 3 whole eggs and the 3 egg yolks until light; gradually beat in 1/2 cup of remaining sugar.
Pour hot milk into egg mixture, return to top of double boiler, and add grated lemon peel.
Stirring constantly, cook until custard coats the spoon in a thick, velvety, opaque layer.
Stir in vanilla.
Immediately remove from heat and place in a pan of cold water to cool.
When cool, pour into a serving bowl or individual dessert bowls, cover, and chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Dessert
Method: 
Baked

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