Mexican dessert in the style of custard that is so light you can’t stop at one. My family has used this recipe for more than 130 years. The majority of these components are probably already in your cupboard, and you can quickly prepare it and store it in the fridge for the dinner party tomorrow.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup white sugar
- 3 tablespoons cornstarch
- 2 ¼ cups milk, divided
- 3 large eggs, separated
- 1 tablespoon ground nutmeg
- 1 pinch salt
- 1 tablespoon white sugar
- ½ teaspoon ground nutmeg, or to taste
Instructions
- Dissolve 3/4 cup sugar and cornstarch in 1 cup of milk. Beat egg yolks. Add beaten egg yolks, 1 tablespoon nutmeg, and salt. This makes a thick paste.
- Put the rest of the milk in a heavy pan over low heat. Add the paste mixture and stir constantly. Cook until mixture comes to a boil and thickens or coats a spoon.
- Beat egg whites until stiff and then add 1 tablespoon sugar as you continue beating. Fold this mixture into hot custard.
- Pour into individual ramekin serving dishes (sometimes I use thick martini glasses if I want to get fancy).
- Chill for a minimum of 5 hours and sprinkle remaining nutmeg over chilled dessert for presentation.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 74 mg |
| Sugars | 24 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |