Natillas

This dessert (pronounced nah-TEE-yahz) may be made a day ahead, but prepare the meringue just before serving.

Yield: 8 servings

Ingredients

• 2 3/4  cups  fat-free milk, divided
• 4  large egg yolks
• 1  cup  granulated sugar, divided
• 1/4  cup  cornstarch
• 1/8  teaspoon  salt
• 1/4  cup  whipping cream
• 1  vanilla bean, split lengthwise
• 2  teaspoons  butter
• 4  large pasteurized egg whites
• 1/4  teaspoon  vanilla extract
• Freshly grated nutmeg

Preparation

Combine 1 cup milk and egg yolks in a large bowl, stirring well with a whisk; set aside.

Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat; gradually add remaining 1 3/4 cups milk, stirring constantly with a whisk. Stir in whipping cream. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Bring mixture to a boil; cook 1 minute, stirring constantly with a whisk. Remove from heat.

Gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan over medium-high heat; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter to milk mixture; stir until combined. Place pan in a large ice-filled bowl for 25 minutes or until custard cools, stirring occasionally. Discard vanilla bean. Spoon custard into a bowl. Cover surface of custard with plastic wrap; chill.

Place egg whites in a large bowl; beat with an electric mixer at medium speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Beat in vanilla. Gently fold 1/2 cup of beaten egg whites into custard.

Spoon 1/2 cup custard into each of 8 bowls or footed glasses; top each serving with 1/4 cup remaining egg white mixture. Garnish with nutmeg.

Nutritional Information

Calories:

212 (27% from fat)

Fat:

6.3g (sat 3.1g,mono 2g,poly 0.5g)

Protein:

6.2g

Carbohydrate:

33.3g

Fiber:

0.0g

Cholesterol:

120mg

Iron:

0.5mg

Sodium:

117mg

Calcium:

124mg