*  Exported from  MasterCook  *

                        Natilla (Spanish Custard)

Recipe By     : M.J. Lluria de O'Higgins,  A TASTE OF OLD CUBA, p.229
Serving Size  : 6    Preparation Time :0:00
Categories    : Ground Beef                      Beef
                Dairy                            Muffins
                Sent To Elf                      Sent To Mc
                Sent To Tnt                      Tried And True

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             Evaporated milk
   1 1/4  c             Milk
   1      pn            Salt
   1      piece         Lime rind -- (2 inch)
   3                    Egg yolk
   2      tb            Corn starch
     1/2  c             Sugar
     1/2  ts            Vanilla extract

Combine the evaporated milk, fresh milk, salt, and lime rind in a
heavy saucepan, bring just to a boil, and set aside to cool.     

In a mixing bowl, beat the egg yolks until lemon colored.

In a separate bowl, mix the corn starch with enough of the cooled
milk to make a light paste.  Slowly add the rest of the milk and the
egg yolks, stirring constantly.                      

Strain this mixture into another saucepan. Stir in the sugar and cook
over low heat, constantly stirring, until the mixture thickens. Stir
in the vanilla and set the custard aside to cool.

Spoon it into a serving bowl and refrigerate it until chilled. 

---------- 
Per serving: 313 Calories; 6 g Fat (16% calories from fat);
4 g Protein; 60 g Carbs; 118 mg Cholesterol; 407 mg Sodium