Cinnamon for dusting or 1 cup sugar for the crust 1. In a bowl, mix the egg yolks with 1 cup of the milk. In another bowl, mix the cornstarch with another cup of milk, then add the sugar and the remaining milk. Strain the egg-yolk mixture through a fine strainer into the cornstarch mixture and stir to combine well. 2. In a heavy, medium-size saucepan over medium heat, cook the mixture, stirring constantly, until thickened, 20 minutes. Remove from heat, add the vanilla, and stir to blend. 3. Pour into a serving bowl, let cool to room temperature, cover, and refrigerate 2 hours or overnight. Before serving, dust with cinnamon. If you are caramelizing the custard, cook the sugar in a small, heavy saucepan over medium heat, stirring constantly after it starts to bubble, until it is golden brown, 6 to 8 minutes. Drizzle it over the custard and refrigerate until the caramel sets. If you want a crisp sugar crust, pour the custard into an ovenproof mold, and refrigerate as directed above. Before serving, sprinkle the sugar over the top, and place under a preheated broiler just until the sugar melts. Watch closely, as the sugar burns quickly. Serve within 10 to 15 minutes. Makes 6 to 8 servings NATILLA Sweet Custard File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 6|
|Calories from Fat: 440 (44%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 2240.9mg||690 %|
|Sodium 104mg||4 %|
|Potassium 261.8mg||7 %|
|Total Carbohydrate 110.9g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 110.9g|
|Protein 30.1g||43 %|
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Calories per serving: 994
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