|Eggs||2 , separated|
|Heavy cream||2 Cup (32 tbs), divided|
|Sugar||1 Cup (16 tbs), divided|
|Vanilla||3⁄4 Teaspoon (Preferably Mexican)|
|Cinnamon/Cinnamon||1 Teaspoon, freshly grated|
In a bowl, make a paste of the egg yolks, flour and 1/2 cup of the cream.
In a saucepan, combine 1/4 cup of the sugar and the salt with the remaining cream and bring the mixture to just below boiling.
Whisk the scalded cream gradually into the egg mixture then place it in a double boiler over simmering water.
Cook the mixture slowly, stirring constantly, until it thickens, about 20 minutes.
Mix in the vanilla and let the mixture cool.
The recipe may be made ahead of time to this point.
Beat the egg whites with the remaining 2 tablespoons of sugar until they're stiff and shiny but not dry.
Fold the egg whites into the cooled custard.
Sprinkle with freshly grated nutmeg or cinnamon and serve immediately.