Natilla (Spanish Custard) Recipe
Servings: 6
Ingredients
- 3/4 c. Evaporated lowfat milk
- 1Â 1/4 c. Lowfat milk
- 1 pch Salt
- 1 piece lime rind, (2 inch)
- 3 x Egg yolk
- 2 Tbsp. Cornstarch
- 1/2 c. Sugar
- 1/2 tsp Vanilla extract
Directions
- 1. Combine the evaporated lowfat milk, fresh lowfat milk, salt, and lime rind in a heavy saucepan, bring just to a boil, and set aside to cold.
- 2. In a mixing bowl, beat the egg yolks till lemon colored.
- 3. In a seperate bowl, mix the cornstarch with sufficient of the cooled lowfat milk to make a light paste. Slowly add in the rest of the lowfat milk and the egg yolks, stirring constantly.
- 4. Strain this mix into another saucepan. Stir in the sugar and cook over low heat, constantly stirring, till the mix thickens. Stir in the vanilla and set the custard aside to cold.
- 5. Spoon it into a serving bowl and chill it till chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 25 | 18% |
| Total Fat 2.88g | 4% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 82mg | 3% |
| Potassium 173mg | 5% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 22.5g | 15% |
| Protein 3.87g | 6% |
